2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
4 cups chicken broth
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
2 cups shredded cooked chicken
1 cup corn kernels (fresh, frozen, or canned)
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Tortilla strips for topping
Directions
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the red and green bell peppers, and cook for another 3-4 minutes until they begin to soften.
3. Stir in the cumin, chili powder, paprika, and cayenne pepper, and cook for 1 minute until fragrant.
4. Pour in the chicken broth and diced tomatoes, and bring the mixture to a simmer.
5. Add the black beans, shredded chicken, and corn to the pot. Season with salt and pepper to taste.
6. Let the soup simmer for 15-20 minutes to allow the flavors to meld together.
7. Stir in the chopped cilantro and lime juice just before serving.
8. Serve hot, topped with tortilla strips.
Variations & Tips
For a creamier version, you can add a cup of heavy cream or a can of coconut milk to the soup. If you have picky eaters, consider blending the soup before adding the chicken and beans for a smoother texture. You can also add other vegetables like zucchini or carrots for extra nutrition. For a vegetarian version, simply omit the chicken and use vegetable broth instead.
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