Description
A hearty and nutritious chicken vegetable soup loaded with fresh ingredients and spices.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 can (14 oz) diced tomatoes
- 1 cup corn kernels
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until translucent and fragrant.
- Stir in carrots, celery, and bell pepper until slightly softened.
- Sprinkle in cumin, chili powder & smoked paprika; stir to coat vegetables.
- Pour in chicken broth and diced tomatoes; bring to a boil.
- Reduce heat; simmer 15 minutes.
- Add shredded chicken and corn; cook another 5–7 minutes.
- Season with salt, pepper, lime juice, and cilantro.
- Serve hot with optional toppings like avocado or tortilla strips.
Notes
- This soup is versatile and can be made with any vegetables you have on hand.
- For a spicier version, add cayenne pepper or jalapeños.
- Feel free to substitute the chicken with turkey or make it vegetarian by omitting the meat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg