Description
Warm up your evening with this hearty Mexican-Inspired Chicken Tenderloin Soup. Bursting with vibrant spices, tender chicken, and a medley of corn and beans, this soup is both nutritious and comforting, perfect for any season.
Ingredients
– 2 tablespoons of olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 pound of chicken tenderloin, diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (14 oz) diced tomatoes
– 1 can (4 oz) diced green chiles
– 4 cups chicken broth
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Juice of 1 lime
– Fresh cilantro, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Add the diced chicken tenderloin to the pot and cook until lightly browned on all sides.
3. Stir in the black beans, kidney beans, corn, diced tomatoes, and green chiles. Pour in the chicken broth and mix well.
4. Add chili powder, cumin, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
5. Once the chicken is fully cooked and the flavors have melded together, remove from heat. Stir in the lime juice.
6. Serve the soup hot, garnished with fresh cilantro.