Mexican Chicken Chili Soup with Corn and Lime

A spicy Mexican-inspired chicken chili soup with kidney beans and corn, brightened with lime and sour cream. It warms you up on cold days and works well as a main course.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 500 g Chicken breast fillet
• 1 tbsp Olive oil
• 1 pc Onion
• 2 pc Garlic cloves
• 1 pc Red bell pepper
• 1 pc Fresh red chili pepper
• 2 tsp Cumin, ground
• 1 tsp Chili powder
• 1 tsp Sweet paprika powder
• 1 can Kidney beans from the can, drained
• 400 g Chopped tomatoes
• 200 g Corn kernels
• 750 ml Water
• 1 pc Lime
• 150 g Sour cream
• 1 bunch Cilantro
• Salt

Method

1. Rinse the chicken breast fillet, pat dry and cut into small cubes.
2. Finely dice the onion and garlic, deseed the bell pepper and chili pepper and chop them small.
3. Heat the olive oil in a large pot, sear the chicken cubes on all sides and season with salt, then remove them.
4. Sauté the onion, garlic, bell pepper and chili in the rendered fat for 4 to 5 minutes.
5. Stir in the cumin, chili powder and paprika powder and toast briefly until fragrant.
6. Add the chopped tomatoes, water and kidney beans, return the chicken to the pot and bring everything to a boil.
7. Let the soup simmer over medium heat for about 15 minutes until the meat is cooked through.
8. Drain the corn kernels, add them to the pot and heat for another 3 minutes.
9. Halve the lime, squeeze one half and stir in the juice. Season with salt to taste.
10. Rinse the cilantro and roughly chop the leaves. Serve the soup topped with sour cream and cilantro, with the second lime half cut into wedges on the side.