Description
A hearty and comforting Mexican-inspired soup ready in just 30 minutes. This recipe creates a naturally creamy base by blending sautéed vegetables and fire-roasted tomatoes, eliminating the need for heavy cream. It is packed with protein from shredded chicken, black beans, and kidney beans, making for a satisfying meal.
Ingredients
Scale
- 1 tbsp butter, ghee, or avocado oil
- 1 medium onion, diced
- 2 celery stalks, sliced
- 1 medium carrot, thinly sliced
- 1 large red bell pepper, diced
- 2–3 garlic cloves, chopped
- 1 ½ tsp ground cumin
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 (15 oz) can diced fire-roasted tomatoes
- ¼ cup tomato paste
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can red kidney beans, drained and rinsed
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 cup fresh or frozen sweet corn
- 2 cups shredded cooked chicken
- 1 cup Mexican shredded cheese blend (for garnish)
- Salt and pepper, to taste
Instructions
- In a large stockpot, melt the butter (or ghee/avocado oil) over medium-high heat. Add the diced onion, sliced celery, carrot, red bell pepper, and chopped garlic. Sauté for 5-6 minutes until the vegetables are softened.
- Stir in the cumin, chili powder, oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the vegetables are tender.
- Remove the pot from the heat. Use an immersion blender (hand blender) to puree the soup base until smooth and creamy.
- Return the pot to medium heat. Stir in the drained kidney beans, black beans, sweet corn, and shredded chicken.
- Simmer for 2-3 minutes, or until the chicken and vegetables are heated through.
- Ladle into bowls and garnish with Mexican shredded cheese and optional toppings like avocado or sour cream.
Notes
- This soup achieves its creamy texture through blending the vegetable base rather than adding dairy.
- It is a great way to use up leftover rotisserie chicken.
- Optional Toppings: Sour cream, diced avocado, cilantro, crushed tortilla chips, or sliced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 350-400
- Sugar: 6-8 g
- Sodium: 800-1000 mg
- Fat: 10-15 g
- Saturated Fat: 4-6 g
- Trans Fat: 0 g
- Carbohydrates: 30-35 g
- Fiber: 8-10 g
- Protein: 25-30 g
- Cholesterol: 60-80 mg
