Rewelacyjna Zupa Meksykańska z Kurczakiem

If you’re looking for a dish that bursts with bold flavors and a hint of spice, this Mexican chicken soup is the perfect choice. Combining tender chicken, vibrant vegetables, and a medley of spices, this hearty soup is both satisfying and easy to prepare. Whether it’s a chilly evening or you’re simply craving something comforting, this soup will quickly become a favorite.

Ingredients:
Chicken: 2 chicken breasts or thighs (boneless)
Vegetables:
1 red bell pepper (diced)
1 green bell pepper (diced)
1 medium onion (chopped)
2 garlic cloves (minced)
1 cup of corn kernels (fresh or frozen)
1 can (400g) of diced tomatoes
Beans: 1 can (400g) of black beans (rinsed and drained)
Liquids:
4 cups chicken broth
1 cup tomato puree
Spices:
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
Salt and pepper to taste
Optional toppings:
Fresh cilantro
Avocado slices
Grated cheese
Lime wedges
Directions:
Prepare the Chicken: Season the chicken with a pinch of salt, pepper, and smoked paprika. Heat a large pot over medium heat, add a drizzle of oil, and sear the chicken on both sides until lightly browned. Remove from the pot and set aside.
Sauté the Vegetables: In the same pot, add the onions and garlic, cooking until fragrant. Then, add the bell peppers and cook for another 5 minutes.
Build the Base: Stir in the diced tomatoes, tomato puree, chili powder, cumin, and smoked paprika. Cook for 2-3 minutes to allow the spices to bloom.
Simmer the Soup: Return the chicken to the pot, pour in the chicken broth, and bring to a boil. Reduce the heat to low, cover, and let it simmer for 20 minutes.
Shred the Chicken: Remove the chicken, shred it using two forks, and return it to the pot. Add the black beans and corn, cooking for an additional 5-10 minutes.
Serve: Ladle the soup into bowls and garnish with fresh cilantro, avocado slices, cheese, or a squeeze of lime juice.
Serving and Storage Tips:
Serving: This soup pairs wonderfully with crusty bread, tortilla chips, or a side of rice.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Freezing: This soup freezes well. Place in freezer-safe containers, leaving some space for expansion, and store for up to 3 months.