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- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 garlic cloves, minced - 2 jalapeños, finely chopped (adjust based on heat preference) - 1 bell pepper, diced (any color) - 4 cups chicken broth - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Juice of 2 limes - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado, diced (for serving) - Tortilla chips (for garnish) - Additional spices for flavor enhancement - Chopped tomatoes - Fresh lime wedges for serving This soup bursts with flavor! The chicken shines in the broth. I love how the lime adds brightness. The jalapeños give it a nice kick. You can adjust them based on your taste. Each ingredient plays a role. The black beans add heartiness. Corn adds sweetness. Cumin and paprika give depth. Slicing fresh herbs like cilantro brings freshness. Diced avocado adds creaminess. You can also play around with spices. Add more or change them out for fun. Tomatoes can boost the flavor too. Serving with lime wedges brightens each bowl. This mix of ingredients comes together quickly. It’s a simple yet satisfying meal. Enjoy making it your own! {{ingredient_image_1}} 1. Heat olive oil and sauté onion Start by heating one tablespoon of olive oil in a large pot over medium heat. Add one diced medium onion. Cook until the onion turns soft and translucent, about five minutes. 2. Add garlic, jalapeños, and bell pepper Next, stir in three minced garlic cloves, two finely chopped jalapeños, and one diced bell pepper. Cook for another three to four minutes until the peppers soften and smell great. 3. Season and cook chicken with broth Season one pound of boneless, skinless chicken breasts with salt, pepper, one teaspoon of ground cumin, and one teaspoon of smoked paprika. Add the chicken to the pot and pour in four cups of chicken broth. Bring this mixture to a boil. 1. Bring to a boil, then simmer for 20 minutes Once the soup is boiling, reduce the heat. Cover the pot and let it simmer for about twenty minutes. The chicken should be fully cooked by now. 2. Shred chicken and return to the pot After twenty minutes, take the chicken out of the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot. 3. Add beans, corn, and lime juice Now, add one can (15 oz) of rinsed and drained black beans, one can (15 oz) of drained corn, and the juice of two limes. Stir everything together and let it simmer for another five minutes. This step helps combine all the flavors. 1. Garnish with cilantro and avocado When ready to serve, ladle the soup into bowls. Top each bowl with fresh cilantro and diced avocado for a bright touch. 2. Serve with tortilla chips Finally, serve the soup with a side of crispy tortilla chips. They add a fun crunch to every spoonful! Enjoy your delicious Jalapeño Lime Chicken Soup! - To ensure chicken is cooked through, use a meat thermometer. The chicken should reach 165°F. This keeps it safe and juicy. - Adjust the spice level by changing the amount of jalapeños. For a milder soup, remove the seeds. For more heat, add extra jalapeños. - Adding fresh herbs like cilantro or parsley boosts flavor and freshness. You can mix them in while cooking or sprinkle on top before serving. - Incorporating other vegetables like zucchini or carrots can add more texture and taste. Chop them small so they cook evenly with the soup. - For creative garnishing, try adding a swirl of sour cream or yogurt. It adds a nice touch and creaminess. - Serve the soup with a side of warm tortillas or crusty bread. This makes a complete meal that everyone will enjoy. Pro Tips Adjust the Heat: If you prefer a milder soup, remove the seeds from the jalapeños or use fewer peppers. Flavor Boost: Adding a splash of lime juice just before serving enhances the soup's freshness and brightness. Cook the Chicken Ahead: For a quicker meal, cook and shred the chicken in advance and store it in the fridge. Garnish Creativity: Experiment with toppings such as cheese, sour cream, or fresh lime wedges for added flavor and presentation. {{image_2}} You can change the protein in this soup easily. Using shredded rotisserie chicken saves time. Store-bought chicken adds great flavor with less effort. Just add it when you mix in the beans and corn. If you prefer a vegetarian option, use tofu or chickpeas. Tofu absorbs flavors well when cooked. Chickpeas add protein and a hearty texture. Both options make this soup filling and delicious! Not everyone enjoys spice the same way. To make a mild version for kids, reduce the jalapeños. You can also remove the seeds to lessen the heat. This makes the soup tasty without the burn. If you love spice, add more jalapeños or hot sauce. You can also sprinkle in some cayenne pepper. Adjust to your taste, and make it as spicy as you like! The broth is key for flavor. Using vegetable broth makes the soup vegetarian-friendly. It still tastes great and adds a nice depth of flavor. You can also try different flavored broths. For example, using a lime or cilantro broth adds a unique twist. Experimenting with broths can make your soup special and exciting! Store leftover Jalapeño Lime Chicken Soup in an airtight container. It keeps well in the fridge for up to three days. Make sure it cools down before you store it. This helps maintain its taste and texture. Always check for any signs of spoilage before eating. To freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. The soup can last for about three months in the freezer. Thaw it overnight in the fridge before reheating. This keeps the flavors intact and makes it easy to reheat. For the best flavor, reheat the soup on the stove over medium heat. Stir often to avoid burning. You can also use a microwave, but use a microwave-safe bowl. Heat it in short bursts, stirring in between. Always check the temperature. The soup should reach 165°F to ensure it's safe to eat. Yes, you can make this soup ahead of time. Meal prepping this soup saves time during busy days. It also lets the flavors blend and deepen. When you reheat it, you’ll enjoy a richer taste. Just store it in an airtight container in the fridge. It will stay fresh for about three to four days. The soup has a nice kick from the jalapeños. If you want less heat, remove the seeds and membranes. You can also use just one jalapeño instead of two. For a milder soup, add more bell pepper. If you love spice, add extra jalapeños or a dash of hot sauce to amp it up. This soup pairs well with many sides. I recommend serving it with crusty bread or warm tortillas. A simple side salad can add a fresh touch. For a fun twist, serve it with tortilla chips for crunch. You can also top it with avocado for creaminess. Enjoy experimenting with different sides! You now have all the steps to make Jalapeño Lime Chicken Soup. You learned the needed ingredients and how to prepare them. I shared helpful tips to enhance flavor and adjust spice levels. You discovered variations to fit different diets and preferences. This soup is a tasty choice for any meal. Making it ahead of time can save you effort. It's great for family dinners or casual gatherings. Enjoy experimenting with the recipe, and make it your own!

Jalapeño Lime Chicken Soup

A spicy and tangy chicken soup with jalapeños and lime, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 jalapeños, finely chopped
  • 1 bell pepper, diced
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 limes, juiced
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Avocado, diced (for serving)
  • Tortilla chips (for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, chopped jalapeños, and bell pepper. Cook for an additional 3-4 minutes until the peppers are softened.
  • Season the chicken breasts with salt, pepper, cumin, and smoked paprika. Add them to the pot and pour in the chicken broth. Bring to a boil.
  • Once boiling, reduce the heat, cover, and let it simmer for about 20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
  • Add the black beans, corn, and the juice of two limes. Stir and let it simmer for another 5 minutes to meld the flavors. Adjust seasoning with salt and pepper if needed.
  • Serve hot, garnished with fresh cilantro, diced avocado, and a handful of tortilla chips for crunch.

Notes

Adjust the number of jalapeños based on your heat preference.
Keyword chicken, jalapeño, lime, soup, spicy