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Mexican Fiesta Chicken Soup

Ingredients

  • 1.5 lbs. skinless boneless chicken breasts or tenders cut into 1” cubes
  • 1 Tbsp olive oil or avocado oil
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1/2 Tbsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 15 oz. black beans rinsed and drained if using canned
  • 15 oz. kidney beans rinsed and drained if using canned
  • 1 cup fresh, or frozen organic corn
  • 14.5 oz. jar diced tomatoes with juice
  • 1 large red bell pepper seeded and diced
  • 3 jalapenos seeded and chopped
  • 6 cups low sodium chicken broth or stock
  • Juice from 1 fresh lime
  • sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each

Garnish ideas:

  • fresh squeezed lime juice
  • a handful of fresh cilantro chopped
  • 1 ripe avocado diced
  • green onions chopped
  • grated jack cheese
  • grape tomatoes halved
  • dollop or plain Greek yogurt
  • organic tortilla chips

Instructions

  • In a large bowl, combine chicken cubes, oil, chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, sea salt and pepper. Toss/stir to coat really well.
  • Heat a large skillet or cast iron over medium heat. Add in seasoned chicken and cook just until beautifully golden brown on all sides, about 3-4 minutes.

Crockpot Instructions:

  • Transfer browned chicken along with any browned bits from the skillet into to the bowl of a 4 QT slow cooker.
  • Add in the remaining ingredients except garnishes, then stir to combine.
  • Cover and cook on LOW 6-8 hours or on HIGH for 3-4 hours. (I prefer cooking this on LOW)

Instant Pot Instructions:

  • Add in your browned chicken, along with any browned bits from the skillet, and all remaining soup ingredients except garnishes into the Instant Pot inner pot.
  • Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)

Stockpot Instructions:

  • Add browned chicken, along with any browned bits from the skillet, and all remaining soup ingredients except garnishes into a large stockpot.
  • Bring to a brisk boil, stir, then lower heat to low and cover.
  • Cook on low for 40 minutes, covered stirring occasionally.
  • Finally:
  • Once soup is ready, ladle your soup into bowls, and allow everyone to garnish with all of their favorite toppings.
  • Kids LOVE to choose their own toppings.
  • Enjoy while hot!