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Chicken, Jalapeno and Lime Taco Soup

Chicken, Jalapeno and Lime Taco Soup - My favourite Mexican inspired soup with shredded chicken, black beans, spicy jalapeños, corn, lime juice and toasted tacos.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Lunch, Soup
Cuisine Mexican

Ingredients
  

Soup

  • 1 tbsp Olive Oil
  • 1 Onion diced
  • 4 cloves Garlic crushed (adjust to taste - I love garlic)
  • 1 tbsp Sliced Jalapeños diced
  • 1/2 Green Pepper diced
  • 400g tin Black beans drained
  • 200g tin Sweetcorn drained
  • 500ml Chicken Stock
  • 400g Plum Tomatoes blended
  • 1.5 lb Chicken Breast cleaned
  • 1/2 tsp Cayenne Pepper
  • 2 tsp Cumin
  • 1 tbsp Smoked Paprika

Toppings

  • 1 Avocado stone removed and sliced
  • Handful Coriander chopped
  • 2 Limes Juice
  • 1 tbsp Sliced Jalapeños diced
  • 5 Tortillas Cut into strips

Instructions
 

  • In a medium sized pot over medium/high heat, saute onion and garlic in oil for 5 minutes.
  • Add all the remaining ingredients (apart from the black beans) for the soup into the pot. Bring to the boil and simmer for 12 minutes. Remove the chicken from the soup and shred using 2 forks. 
  • Put the chicken back into the soup and simmer for 25 minutes.
  • Pour in the black beans and continue to simmer for 10 minutes.
  • Toast the tortilla strips in a dry pan for 1-2 minutes each side.
  • Ladle the soup into 4 - 5 bowl. Top with avocado, jalapeños, lime, coriander and tortillas.
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