Mexican Chicken Soup

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat. 2 tablespoons olive oil

Step 2

Add the onion and sauté until softened, about 5 minutes. 1 small yellow onion

Step 3

Add the garlic powder, ground cumin, smoked paprika, and chili powder. Sauté for an additional 1-2 minutes, until fragrant. 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder

Step 4

Pour in the chicken broth and stir to combine. 6 cups chicken broth

Step 5

Add the shredded chicken, diced tomatoes, black beans, and frozen corn to the pot. Stir to combine. 2 cups shredded chicken, 10 ounces Rotel, 14 ounces black beans, 1 cup frozen sweet corn

Step 6

Bring the soup to a simmer and let it cook for 10-15 minutes.

Step 7

Stir in the chopped cilantro and lime juice. 1/4 cup chopped fresh cilantro, Juice of 1 lime

Step 8

Season the soup with salt and pepper to taste.