Slightly spicy, savory soup filled with tender chicken, veggies and beans PLUS all of the toppings! Yes, please!
Well, today is April 1st which in my mind means, it is officially spring! March is one of the snowiest months of the year here in Minnesota and while there is always still a *slight* chance of snow I have moved on from winter. That being said, yesterday was freaking cold and I wanted soup. So I whipped up a batch of this Fiesta Chicken Soup and it totally hit the spot!
While there are quite a few ingredients to get this bad boy together, it is really quite simple! Some chopping, sauteing and simmering and boom–soup is in your bowl and maybe some extra for leftovers the next day! I used Good Rancher’s Fajita Seasoned Chicken and it was so freaking GOOD! Oftentimes chicken can get tough and dry in soups but I am here to tell you it did not! YAY! As I have mentioned before, I am a huge fan of Good Ranchers and love both the quality and convenience. You can try Good Ranchers for $30 off your first box using coupon code: SchwartzandCo.
Fiesta Chicken Soup
Ingredients
- 2 Tablespoons of Cooking Oil (we use avocado oil), for cooking
- 4 Good Ranchers Fajita Seasoned Chicken Breasts, cut into small bites
- 1 Onion, diced
- 2 Red, Yellow or Orange Bell Peppers, diced
- 1 Tablespoon Garlic, Minced
- 1 15 oz can Cannellini (white) Beans
- 1 15 oz can Black or Chili Beans
- 1 7 oz can Green Chiles
- 1 14.75 oz can Creamed Corn
- 1 Cup Frozen Corn
- 2 Teaspoons Cumin
- 2 1/2 Teaspoons Chili Powder
- 2 Teaspoons Sea Salt
- 1/4 Cup Cilantro (reserve just a pinch for topping!)
- 2 32 oz. Boxes of Chicken Broth/Bone Broth
- 1/2 Cup Heavy Cream
- 1/4 Cup Sour Cream + Additional for Topping
- 1 Jalapeno, Thinly Sliced
- Shredded Cheddar Cheese
- Tortilla Strips
Drizzle the oil in a large pot on medium high heat. Cook the chicken. Once fully cooked, remove the chicken and add in the onions and peppers. Once those are cooked, add in the garlic and sauté for another minute or so. Add in both types of beans, creamed corn, frozen corn, spices and cilantro. Pour in the broth and let simmer for at least 20 minutes or so.
When just about ready to serve, pour in the heavy cream and sour cream. Stir and heat through.
Ladle into large bowls and top with thinly sliced jalapeno, sour cream, shredded cheese and tortilla strips!
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