Total Time :34 min
Prep :12 min
Cook :22 min
Serves :4
Classic Tex-Mex ingredients—including jalapeño, lime, corn, and avocado—give this soup bold flavor without a lot of fuss. Cutting the chicken breast into small bite-size pieces cuts down on cooking time. Ready in just under 40 minutes, preparation is easy and uses only one pot. Full of delicious vegetables, this warming soup makes a wonderful weeknight meal when a chill sets in. Serve with crunchy tortillas to keep with the Tex-Mex theme. Leftovers make a wonderful lunch so prepare a double batch.
Ingredients
Olive oil
2 tsp
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1/2-inch cubes
Table salt
½ tsp
Black pepper
¼ tsp
Uncooked onion
1 medium, chopped
Bell pepper
1 item(s), small, green variety, chopped
Jalapeño pepper
1 medium, seeded and minced
Garlic
2 clove(s), minced
Chili powder
1 Tbsp
Ground cumin
2 tsp
Reduced sodium chicken broth
29 fl oz, 2 (14 1/2-oz can)
Canned diced tomatoes
14½ oz, 1 can, drained
Uncooked corn
1 cup(s), fresh or frozen
Fresh lime juice
1 Tbsp
Avocado
½ item(s), medium, Hass variety, pitted, peeled, and cut into 8 slices
Cilantro
¼ cup(s), lightly packed leaves
Instructions
Heat 1 teaspoon oil in Dutch oven over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pot and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
Add remaining 1 teaspoon oil to pot. Add onion, bell pepper, and jalapeño and cook, stirring often, until vegetables are softened, about 3 minutes. Add garlic, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Stir in broth, tomatoes, and corn. Cover and bring to boil.
Reduce heat to low and simmer, covered, until vegetables are tender, about 8 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Remove from heat and stir in lime juice.
Ladle soup evenly into 4 bowls. Top each with 2 slices avocado and sprinkle evenly with cilantro.
Serving size: 1¾ cups soup with 2 slices avocado
Notes
Make a double batch of the soup and cover and refrigerate up to 4 days or freeze up to 3 months.
