Baja Chicken Soup
A chicken soup with a spicy base with chicken, corn, black beans, and tomatoes. Topped with avocado and spring onions.
Ingredients
- 2 large boneless skinless chicken breast; diced
- 1 small white onion; diced
- 3 cloves of garlic; minced
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 can black beans; drained
- 3 cans fire roasted tomatoes
- 1 can whole sweet corn; drained
- 48 oz. chicken stock
- 1/2 lime; juiced
- 1 bundle of cilantro; chopped
- 2 spring onions; sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
Instructions
- In a large pot, add in garlic and white onion with one tablespoon olive oil and cook over medium high heat. Sauté for about 3 minutes. Add in chicken and cook till chicken is browned. Add in cumin, paprika, and cayenne pepper. Stir well.
- Add in corn, black beans, and fire roasted tomatoes. Stir well combining all ingredients. Pour in chicken broth. Add 2 cups water (more water if you need more broth). Add in cilantro but reserve some for garnish. Pour in juice of half a lime. Bring to a boil and simmer for 10 minutes. Add in salt and pepper and stir.
- Serve topped with fresh chopped cilantro and spring onions.
Notes
You may use rotisserie chicken in the place of baked chicken to shorten time.