This 25-minute Mexican Chicken Soup is perfect for busy families. It’s an easy recipe with a vegetarian twist & slow cooker option.
– In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
Add the garlic powder, ground cumin, smoked paprika, and chili powder.
Sauté for an additional 1-2 minutes, until fragrant.
Pour in the chicken broth and stir to combine.
Add the shredded chicken, diced tomatoes, black beans, and frozen corn to the pot. Stir to combine.Bring the soup to a light boil and let it cook for 10-15 mins.
Stir in the chopped cilantro and lime juice.