Ingredients
Scale
The beauty of this soup lies in its simplicity and the way it celebrates each ingredient. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- Optional toppings: sliced avocado, chopped cilantro, lime wedges, tortilla chips
Instructions
This recipe is designed to be straightforward, allowing you to enjoy the process without the fuss. Let’s get cooking:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Add the diced red and green bell peppers, stirring occasionally until they soften, around 5 minutes.
- Stir in the ground cumin, chili powder, and smoked paprika, allowing the spices to become fragrant, about 1 minute.
- Pour in the chicken broth, bringing the mixture to a gentle boil.
- Add the shredded chicken, corn kernels, diced tomatoes, and black beans. Stir well to combine.
- Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together beautifully.
- Stir in the heavy cream, ensuring a smooth and creamy consistency. Season with salt and pepper to taste.
- Continue to simmer for an additional 5 minutes, then remove from heat.
- Serve hot, garnished with shredded cheese and your choice of optional toppings like avocado, cilantro, lime wedges, and tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International