Mexican Chicken Black Bean Lime Soup
A bright tomato chicken soup with black beans, corn, cumin, paprika, lime, and fresh cilantro.
Instructions
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Warm olive oil in a soup pot and cook onion until softened.
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Add garlic, cumin, and paprika, then stir until fragrant.
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Add chicken pieces and turn them in the spice base until lightly coated.
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Add crushed tomatoes, black beans, corn, salt, and enough water to make a soup.
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Simmer until the chicken is cooked through and the flavors come together.
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Stir in lime juice and taste for salt.
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Finish with chopped cilantro.
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Serve hot with extra lime on the side.
Tips
Add lime at the end so the soup tastes fresh instead of flat.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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