Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (14-ounce) can diced tomatoes with green chilies
- 4 cups chicken broth (low sodium preferred)
- 1 cup frozen corn kernels
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Optional toppings: shredded cheddar cheese, sour cream, sliced avocado, crushed tortilla chips
If you’re looking to switch things up, you can substitute the chicken with turkey or even keep it vegetarian by adding extra beans and diced sweet potatoes. Mama Lou always said, “Cooking is about what feels good in your heart—and your belly.” I find that flexibility keeps the recipe fresh and personal.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and jalapeño. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Add the minced garlic and cook for an additional 1 minute, being careful not to let it brown.
- Stir in the chicken pieces, seasoning with salt and pepper. Cook for about 6-8 minutes, turning occasionally until the chicken is lightly browned on all sides but not fully cooked through.
- Add the cumin, smoked paprika, chili powder, and oregano to the pot. Stir well to coat the chicken and vegetables with the spices, cooking for 1-2 minutes until aromatic.
- Pour in the chicken broth, diced tomatoes with green chilies, black beans, pinto beans, and frozen corn. Stir gently to combine all ingredients.
- Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 20-25 minutes. This allows the flavors to meld beautifully, just like Mama Lou’s slow-cooked stews.
- Before serving, squeeze in the lime juice and stir in the fresh cilantro. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and top with your favorite garnishes like shredded cheddar, sour cream, avocado slices, and crushed tortilla chips for that extra crunch.
One of my favorite moments is watching Ouma’s face light up when she takes that first spoonful—always a reminder that the simplest dishes made with care can become lifelong favorites.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
