There’s something magical about chicken soup in winter.
As the cold air sets in, a warm bowl of this classic comfort food soothes the soul.
The rich broth, tender chicken, and hearty vegetables come together to create an amazing comforting dish .
Perfect for fighting off winter colds or simply relaxing after a chilly day, chicken soup is a timeless remedy.
Whether you make it from scratch or jazz up a quick recipe, the aroma filling your kitchen is unbeatable. It’s the ultimate winter companion, offering nourishment, warmth, and comfort with every spoonful.
Here are some of my ultimate favorites!
The 17 Best winter chicken soup
1. Classic Chicken Noodle Soup
It’s a reassuring meal, especially in chilly weather; a bowl of chicken noodle soup with tender chicken, carrots, celery, egg noodles and some herbs such as thyme and parsley.
Ingredients
1.5 to 2 lbs of bone-in, skin-on chicken pieces (or one whole chicken)
8 cups of chicken broth or water
2 tablespoons olive oil or butter
1 large onion, diced
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
1 teaspoon dried thyme or a few sprigs of fresh thyme
2 bay leaves
Salt and pepper to taste
6 ounces egg noodles
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice (optional)
Instructions
1. In large pot, heat olive oil over medium heat. Sauté onion and garlic until onions are warm and transparent.
2. Add the carrots and celery, sauté for another 5 minutes.
3. Bring the chicken, chicken stock (or water), thyme, bay leaves, salt and pepper to the boil and then lower the heat and simmer for 45 minutes to an hour (or until the chicken is cooked through). And that’s it.
4. Take the chicken out of the pot. Let it cool a bit, then shred the meat with two forks, discarding the skin and bones.
5. Cook the egg noodles in the pot till tender by adding them and cooking according to package directions. Put the shredded chicken back into the pot.
6. Once finished, remove from heat, stir in the parsley and lemon juice, season, and serve.
2. Creamy Chicken and Wild Rice Soup
It seems that fall has finally arrived and with it comes a desire for warm comforting foods like bowls of soup. This soup mixes textures and flavors wonderfully – it’s chicken, wild rice and a creamy broth, and I think it’s a fine way to spend a chilly evening.
I like to throw in some fresh thyme and rosemary to give it an aromatic punch.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
6 cups chicken broth
1 cup wild rice, rinsed
2 cups cooked chicken, shredded
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chopped fresh spinach (optional)
Instructions
1. Put olive oil over medium heat in a covered large, thick-bottomed pot, then add onion, carrots, celery, and garlic and sauté until vegetables are tender, 5 minutes.
2. Add thyme, rosemary, salt and pepper. Pour in the chicken broth and wild rice. Bring to a boil and then reduce the temperature to simmer for 45-50 minutes, until the rice is cooked through.
3. Melt the butter in a separate small saucepan on low heat and stir in the flour to make a roux, cooking for 1-2 minutes, then gradually whisk in heavy cream and let thicken slightly.
4. Add the shredded chicken and cream mixture to the pot of soup. Stir to combine, and simmer for 10 minutes to heat through.
5. Add, stirring in the fresh spinach as soon as the soup finishes cooking; it will wilt into the soup.
6. Adjust to taste with salt and pepper, and serve hot. The soup is creamy and hearty.
3. Spicy Chicken Tortilla Soup
My ideal hot bowl of comfort hits the nail on the head with a spicy chicken tortilla soup. Its bold spices and strong flavors include my favorite ingredients.
Mine is usually laced with tender chicken, chopped cilantro, lime juice and, of course, crispy tortilla strips with that delightful popping crunch.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and chopped
1 red bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
6 cups chicken broth
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
3 cups cooked shredded chicken
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Corn tortillas, cut into strips
Avocado, sliced (for garnish)
Shredded cheese (optional, for garnish)
Sour cream (optional, for garnish)
Instructions
1. Preheat the olive oil in a large pot over medium heat and add the onion, garlic, jalapeño and bell pepper, cooking until onion is transparent and peppers are softened.
2. Add the cumin, chili powder, smoked paprika, salt and pepper; cook for 1 minute more until the spices toast and become aromatic.
3. Add the chicken broth and the fire-roasted crushed tomatoes. Bring to a simmer.
4. Stir in the black beans, corn and shredded chicken. Simmer for about 15 minutes for the flavors to mingle.
5. Stir in the cilantro and lime juice. Season with salt and pepper to taste.
6. Heat up and serve with tortilla strips on top. Top with sliced avocado, grated cheese and sour cream if desired.
4. Hearty Chicken and Vegetable Soup
A bowl of hot, tasty soup is so comforting, don’t you think? My guess is that it is because tender chicken, mixed with fresh carrots, celery and potatoes, is just about as wholesome as you can get.
Mine always has a bit of garlic and some thyme added to boost the fundamental chicken-and-vegetable goodness.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 stalks celery, sliced
1 teaspoon dried thyme
1 teaspoon dried basil
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 cup frozen peas
1 cup frozen corn
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions
1. Heat olive oil in a large saucepan over medium heat, add onion and cook until translucent.
2. Add mince to onion and break up into small crumbles.
2. Stir in the carrots, celery, thyme and basil. Cook for 5 minutes, until the vegetables begin to soften.
3. Pour in the chicken broth and water. Bring the mixture to a boil.
4. Place the chicken breasts in the pot, lower the heat, and simmer for about 20 minutes or until they are cooked through. 5 Remove the chicken from the pot, shred it with 2 forks, then put it back in the pot with the peas and corn.
6. Bring to a gentle simmer for another 10 minutes. Season to taste with salt and pepper. Add a garnish of chopped parsley, should you be feeling fancy.
5. Lemon Chicken Orzo Soup
This is my go-to soup when I want something comforting, but still refreshing: citrusy lemon marries with tender chicken and tiny orzo pasta, sturdy fresh spinach brings a nutritious touch, and carrots and celery offer a touch of sweetness.
Ingredients
Chicken breasts (boneless, skinless)
Olive oil
Onion, diced
Carrots, sliced
Celery, sliced
Garlic, minced
Chicken broth or stock
Orzo pasta
Lemon juice
Fresh dill, chopped
Fresh parsley, chopped
Salt
Black pepper
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots and celery and sauté, stirring occasionally, until softened, about 5-7 minutes. Add garlic and cook for another minute.
2. Add the chicken broth and simmer until it comes to a boil. Add the baked chicken breasts and cook until fully cooked through and tender, about 20-25 minutes. Remove the chicken and let cool slightly.
3. Stir in the orzo pasta and cook according to package directions, until al dente, 8-10 minutes.
4. Shred the cooled chicken and return it to the pot. Add the lemon juice, fresh dill and parsley, and some salt and plenty of black pepper.
5. Serve hot, sprinkle with more fresh herbs, if you like, and season to taste with more lemon juice and salt.
6. Chicken and Mushroom Soup
There’s practically nothing that makes me feel better than a bowl of this — the longer it simmers, the better. I tend to use a variety of mushrooms, big carrots, and fresh thyme.
I usually make it with a touch of garlic and onion.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
250 grams mushrooms, sliced
1 teaspoon thyme, dried or fresh
2 medium carrots, diced
2 celery stalks, diced
4 cups chicken broth
2 cups cooked chicken, shredded
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, heat the olive oil over medium heat, and sauté the onion and garlic until the onion is translucent.
2. Add the mushrooms and thyme, and cook until the mushrooms are tender.
3. Stir in the carrots and celery, and cook for a few more minutes.
4. Add the chicken broth, boil, then reduce the heat and simmer for about 20 minutes, until the vegetables are tender.
5. Once the chicken is cooked, add it and the heavy cream to the pot and season with salt and pepper. Warm the contents through without bringing to a boil.
6. Serve hot, garnished with fresh parsley.
7. Chicken and Corn Chowder
This comfort in a bowl makes me very happy. It’s so easy, so few ingredients, and so nutritious.
I often start with chicken pieces, cooked. Then I add sweet corn ,celery and red peppers.
Likewise, onion, garlic, and smokey paprika. The perfect medley of nutritious elements to make a delicious chicken soup.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
2 cups sweet corn kernels (fresh, frozen, or canned)
3 cups chicken broth
1 pound boneless, skinless chicken breasts, diced
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1 cup half-and-half or heavy cream
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
1. Cook olive oil in a big pot over medium heat; add onion and garlic, and heat until the onion has become translucent.
2. Stir in the carrot, celery and red pepper pieces, then bring to a simmer and cook for about 5 minutes, stirring occasionally, until the vegetables soften slightly.
3. Add the corn, chicken broth, diced chicken breasts, thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and continue simmering until the chicken is cooked and the vegetables are tender, about 15 minutes.
4. Meanwhile, in another little bowl, whisk together the half-and-half with the flour until smooth, then add that to the pot, stirring all the while.
5. Melt the butter, and continue cooking for 5 minutes, stirring frequently, until the chowder has thickened and become creamy.
6. Adjust the seasoning with salt and pepper to taste, and serve hot, garnished with chopped parsley if desired.
8. Tuscan Chicken White Bean Soup
I keep coming back to this super hearty soup. Its chicken is tender, its white beans creamy and velvety, and it houses a variety of vegetables..
But my favorite part, aside from the salty broth, is to add some sliced garlic and fresh rosemary and oragano for a little aromatic spice.
Ingredients
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
4 cups chicken broth
2 (15-ounce) cans white beans, drained and rinsed
2 cups cooked chicken, shredded
4 cups kale, chopped
1 (14.5-ounce) can diced tomatoes
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Instructions
1. Place olive oil in a large Dutch oven and set over medium heat. Add onion, garlic, carrot and celery and sauté until the vegetables soften, about 5 minutes.
2. Add the oregano, thyme, and red pepper flakes, and cook for an additional minute until fragrant.
3. Stir in the chicken broth, white beans, shredded chicken, kale and tomatoes.
4. Bring to a simmer. Cook uncovered, about 20 minutes, for flavours to marry.
5. Salt and pepper to taste. Serve hot, with grated Parmesan cheese.
9. Chicken and Lentil Soup
I don’t know a better comforting meal than a soup. My recipe is with tender chicken meat with lentils and aromatic vegetables: carrots, celery, onions and garlic, a bit of cumin and sometimes bay leaves and some added touch of herbs; parsley or cilantro at the finish.
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 cup brown or green lentils, rinsed and drained
6 cups chicken broth
2 cups cooked chicken, shredded
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. In a large stockpot over medium heat, warm the olive oil. Add onion, garlic, carrots and celery and sauté until the vegetables start to soften, about 5-7 minutes.
2. Stir in the cumin, coriander and smoked paprika, and cook another minute until the spices are fragrant.
3. Stir in the lentils and the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for about 25-30 minutes or until the lentils are fully cooked.
4. Add the cooked chicken and bay leaf to the liquid. Taste and add salt and a generous amount of black pepper. Simmer for 10-15 minutes more.
5. Remove the bay leaf before serving. Garnish the soup with fresh parsley and serve hot.
10. Curried Chicken Soup
I might just be a bit of a freak, but cooking a comforting curried chicken soup and feeling the aroma fill my kitchen is absolutely a highlight when I enter my kitchen. I usually prepare this soup using coconut milk, turmeric, cumin, fresh ginger, fresh garlic, curry powder, carrots and potatoes, all boiled together, often mashed for a creamier feel.
There’s a subtle warmth from the curry that, along with the sweetness of the carrots and the creaminess of the potatoes can be very soothing and comforting, all so very good.
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
6 cups chicken broth
1 can (14 ounces) coconut milk
2 cups cooked chicken, shredded
1 cup carrots, sliced
1 cup potatoes, diced
1 red bell pepper, chopped
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, for garnish
Instructions
1. Place the vegetable oil and onion in a large pot. Turn on the heat to medium and cook the onion until it becomes translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, stir in, and cook for a minute until fragrant.
3. Stir the curry powder and ground cumin into the onion mixture and cook for a minute to develop the flavours.
4. Add the chicken broth and coconut milk and bring to a simmer.
5. Add the shredded chicken, carrots cut into 1/2-inch slices, diced potatoes and chopped red bell pepper. Simmer until the vegetables are tender, about 20 minutes.
6. Salt and pepper the soup to taste, add the lime juice and cilantro leaves, and serve.
11. Chicken and Kale Soup
Soup, especially this kind of wholesome, hearty soup is meant to be eaten when lots of fiber and nutrients is needed. Tender chicken and bright green kale create a hefty meal for chilly days.
Chopped garlic, onions, carrots, and thyme are the backbone of my recipe. Celery and some lemon juice could be added to provide a unique flavor as well.
Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
8 cups chicken broth
2 cups cooked shredded chicken breast
1 bunch kale, ribs removed and leaves chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Juice of 1 lemon
Instructions
1. In a large pot, heat the oil over medium heat. Add the onion and the garlic and sauté until the onion is translucent.
2. Add carrots and celery; cook 5 mins or until beginning to soften.
3. Add the chicken stock and heat it to a boil. Add chicken, thyme and oregano.
4. Add potatoes and simmer for 10 mins, then add the vegetables and simmer for another 20 mins.
4. Simmer for 15-20 minutes and then add the chopped kale, cooking until wilted and tender.
5. Season with salt, pepper, and lemon juice to taste before serving hot.
12. Chicken and Barley Soup
Few things are more comforting than a bowl of hearty soup. I like to use barley because it adds texture and nutty flavour and beefs up the soup in a way that thickens it.
Chicken is a nice foil for barley, and savoury onions, carrots and celery go well together, especially when complemented by fresh herbs such as thyme, whose aromatics are difficult to top.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cubed
1 onion, diced
2 cloves garlic, minced
3 carrots, diced
3 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
6 cups chicken broth
1 cup pearl barley
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot over medium heat, heat the olive oil. Add the diced chicken and brown lightly on all sides. Remove the chicken and set aside.
2. Place the onion, garlic, carrots and celery in the same pot and cook until softened, about 5 to 7 minutes.
3. Add the dried thyme and rosemary and stir, then place the chicken back into the pot.
4. Add the chicken broth and pearl barley. Bring to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes until the barley is tender and the chicken is cooked through.
5. Add salt and pepper to taste then ladle the soup into bowls and garnish with fresh parsley before serving.
13. Thai Coconut Chicken Soup
I love the smell of coconut milk and the flavor.
And the lemongrass.
Oh, I love the smell. And I love lime leaves.
So very good!
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon red curry paste
4 cups chicken broth
1 can (14 ounces) coconut milk
1 pound boneless, skinless chicken breasts, thinly sliced
1 tablespoon fish sauce
1 tablespoon brown sugar
2 tablespoons lime juice
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
1 cup snow peas
Fresh cilantro, chopped
Green onions, sliced
Lime wedges, for serving
Instructions
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic and ginger and sauté until the onion has turned translucent.
2. Stir in the red curry paste and cook for another minute until fragrant.
3. Pour in the broth and simmer over medium heat. Add the coconut milk, then add the chicken. When the chicken is cooked, about 5 to 7 minutes, add the lime juice, fish sauce, coconut sugar, and chilies.
4. Add the fish sauce, brown sugar, and lime juice. Stir well to combine.
5. Toast the garlic, stirring often, for a minute or two: Add the green bell pepper, mushrooms and snow peas. Cook another 5 minutes or so, until the vegetables have just softened.
6. Serve immediately as a piping hot, topped with fresh cilantro and green onions, with lime wedges on the side.
14. Chicken and Sausage Gumbo
This classic dish is best when started with a dark, thick roux and filled with tender chunks of chicken and spicy sausage. I like to add okra, bell peppers, onions and celery for the true flavor and texture.
Ingredients
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 bay leaves
6 cups chicken broth
1 cup sliced okra (fresh or frozen)
4 green onions, sliced
2 tablespoons chopped fresh parsley
Cooked white rice for serving
Instructions
1. In a Dutch oven or other large, heavy pot, heat the vegetable oil over medium-high heat. Slowly whisk in the flour to form a roux, stirring constantly until it deepens to a medium brown colour (10 to 15 minutes).
2. Thicken with a cup of roux and stir in the onion, bell pepper and celery. Sauté until they are tender, about 5 minutes. Stir in the garlic and cook for another minute.
3. When the sausage is browned, add to the pot with the chicken pieces, a teaspoonful of salt, a pinch of cayenne pepper and the bay leaves, stirring to combine.
4. Work the chicken broth in very slowly, stirring as you go so it integrates instead of forming lumps in the roux. Let the gumbo come to a boil, then lower the heat, cover, and simmer for about 45 minutes.
5. Add the okra and simmer an additional 20 minutes or until the okra is just tender and the gumbo thickens. Season with salt if necessary.
6. Serve the gumbo piping hot over cooked white rice garnished with green onions and parsley.
15. Chicken Minestrone Soup
I like this soup as it is filling with awesome mix of ingredients. This soup has lovely chunks of soft chicken and I have added colorful vegetables of carrots, tomatoes and zucchini to add nutrition as well as color.
Canellini beans and pasta make it more filling and awesome. I like to add fresh basil and oregano to add aroma as the final touch.
This is a wholesome and satisfying bowl that I enjoy cooking.
Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 can (14 oz) diced tomatoes with juice
6 cups chicken broth
2 cups cooked chicken, shredded
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (such as ditalini)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh spinach or kale, a handful
Grated Parmesan cheese, for serving
Instructions
1. Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until the onion is translucent.
2. Add the carrots, celery and zucchini, and stir; cook for about 5 minutes until they’ve begun to soften.
3. Add the diced tomatoes in juice and chicken broth. Bring to a boil, then reduce heat and simmer.
4. Stir in the shredded chicken, cannellini beans, pasta, basil, oregano, salt, and pepper. Cook for 10-12 minutes until the pasta is al dente.
5. Add the spinach or kale and cook for a further 2-3 minutes or until wilted.
6. Serve hot, sprinkling the surface with a generous amount of grated Parmesan cheese. And there you have it: the winter warmer you’ve been waiting for! For more of the author’s writing, visit her collection on 3:AM magazine.
16. Chicken and Sweet Potato Soup
When I’m feeling the need for something comforting and warming to soothe the soul, chicken and sweet potato are my go-to ingredients. These vegetables provide a nurturing sweetness to the palate with a delicate flavor that works wonderfully with garlicky undertones and fresh herbs such as thyme.
Of course, you can’t go wrong with tender chicken breast, onions and carrots to complete the job.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
2 medium sweet potatoes, peeled and cubed
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
6 cups chicken broth
2 chicken breasts
Salt and pepper, to taste
1/4 cup chopped fresh parsley (optional)
Instructions
1. In a big pot, heat the olive oil on a medium flame. Put the onion and garlic in the pot and cook until the onion is translucent.
2. Add the carrots, celery and sweet potatoes. Cook for about 5 minutes, stirring occasionally.
3. Add the cumin, the paprika and the coriander then stir. Cook for another 1-2 minutes until the spices are aromatic.
4. Add the chicken broth and bring to a simmer. Turn down the heat, cover and simmer the soup for 20-25 minutes or until the sweet potatoes are tender.
5. Stir in the shredded chicken; season with salt and pepper, and warm through for 5 minutes.
6. Garnish with fresh parsley before serving if desired.
17. Southwest Chicken Soup
This is the kind of soup you can curl up with on an overcast day. Chunks of tender chicken make it hearty, while the sweet corn accents it with a pop of flavor, and the black beans give it substance.
Lime juice adds zing, diced tomatoes make it feel fresh, and the cumin, salt and cilantro give it a kick. Honestly, I could just about drink this broth.
Ingredients
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded and diced
1 teaspoon ground cumin
1 teaspoon chili powder
6 cups chicken broth
2 cups cooked chicken, shredded
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained
1 cup corn kernels, fresh or frozen
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Tortilla strips or crushed tortilla chips (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, red bell pepper and jalapeño; sauté until softened, about 5 minutes.
2. Add cumin and chili powder, stir and cook for an additional minute until fragrant.
3. Stir in the chicken stock, chicken, black beans, tomatoes, and corn. Bring soup to a simmer. Cook for 15-20 minutes.
4. Stir in the lime juice, then season with salt and pepper to taste.
5. Divide the soup into bowls, garnish with fresh cilantro and tortilla strips or chips and serve.
