Ingredients
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts (or thighs)
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) black beans, rinsed and drained
– 4 cups chicken broth
– 1 cup corn (fresh, frozen, or canned)
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 1 cup heavy cream (or a dairy-free alternative)
– Salt and pepper to taste
– Fresh cilantro and lime wedges for garnish
Equipment Needed
– Large pot or Dutch oven
– Cutting board
– Sharp knife
– Wooden spoon
– Measuring cups and spoons
– Blender or immersion blender (optional for a smoother soup)
Step-by-Step Instructions
To start, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until they are soft and translucent, about 5 minutes. The smell of sautéing onions is one of my favorite aromas! Next, stir in the minced garlic and cook for an additional minute until fragrant. Then, add the chicken breasts to the pot and season them with salt, pepper, chili powder, cumin, and smoked paprika. Allow everything to sauté for a couple of minutes to coat the chicken with the spices. (See the next page below to continue steps…)