Mexican Chicken and Corn Soup [ 35 min ]
This vibrant and creamy Fiesta Chicken and Corn Chowder is not only a feast for the eyes but also a delight for the taste buds. With hearty chunks of chicken, sweet corn kernels, and a gentle kick of spices, this soup brings warmth and comfort in every spoonful. Perfect for a quick weeknight meal or a cozy weekend lunch, this chowder is sure to become a household favorite. Plus, it's packed with proteins to keep you energized and satisfied.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 cups shredded cooked chicken
- 1 cup salsa
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- Salt and and pepper to taste
- 1/2 cup cheddar cheese, shredded (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and red bell pepper and sauté until softened, about 5 minutes.
- Stir in the garlic, cumin, chili powder, and smoked paprika, cooking for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the black beans, corn, shredded chicken, and salsa. Reduce heat to a simmer and cook for 10-15 minutes to let the flavors meld.
- Stir in the heavy cream and season with salt and pepper to taste.
- Garnish with fresh cilantro and cheddar cheese if desired. Serve hot.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 23gProtéines: 25gFat: 15gSucre: 6g
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