Mexican Chicken and Black Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups low-sodium chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups cooked shredded chicken breast
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• Lime wedges, for serving

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Sauté for 3-4 minutes until softened.

2. 2

   Stir in the cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.

3. 3

   Pour in the chicken broth, black beans, diced tomatoes, shredded chicken, and corn. Stir to combine.

4. 4

   Bring the soup to a simmer and cook for 25-30 minutes, stirring occasionally. Season with salt and pepper to taste.

5. 5

   Stir in fresh cilantro before serving. Serve hot with lime wedges on the side.