Southwest Black Bean Chicken Soup

This Southwest Black Bean Chicken Soup is a flavorful and hearty dish that combines tender chicken, black beans, corn, and a blend of spices. It is a perfect meal for cold winter days or whenever you crave a comforting and filling soup. Serve it with some crusty bread or tortilla chips for a complete meal. This recipe is easy to make and can be customized with your favorite toppings like avocado, sour cream, or fresh cilantro.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into small cubes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 4 cups chicken broth
• Salt and black pepper to taste
• Optional toppings: avocado, sour cream, fresh cilantro, shredded cheese

Directions

1. In a large pot, heat the olive oil over medium heat. Add the chicken cubes and cook until browned. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion, garlic, and red bell pepper. Cook until the vegetables are softened.
3. Add the cumin, chili powder, paprika, and cayenne pepper (if using) to the pot. Stir well to combine.
4. Add the diced tomatoes, black beans, frozen corn, and chicken broth to the pot. Stir to combine all the ingredients.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes to allow the flavors to meld together.
6. Season the soup with salt and black pepper to taste.
7. To serve, ladle the soup into bowls and top with optional toppings like avocado, sour cream, fresh cilantro, or shredded cheese.

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