Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle chili powder (adjust to taste)
- 1/4 teaspoon ground cinnamon (a little nod to my mum’s apple crumbles!)
- 4 cups chicken broth (homemade or good quality store-bought)
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) sweetcorn, drained
- 2 cups cooked, shredded chicken (a rotisserie chicken works beautifully here)
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh coriander (cilantro) and sliced avocado, for garnish
- Optional: shredded cheese and sour cream, to serve
If you don’t have chipotle chili powder, a mix of smoked paprika and a pinch of cayenne pepper works well. For a vegetarian version, swap chicken broth for vegetable broth and omit the chicken or use shredded jackfruit as a substitute.
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent, stirring occasionally.
- Stir in the minced garlic and diced red bell pepper. Cook for another 3 minutes until the pepper starts to soften and the kitchen smells fragrant — this always brings back memories of my mum’s kitchen filled with baking scents.
- Add the cumin, smoked paprika, oregano, chipotle chili powder, and cinnamon. Stir well to coat the vegetables and release the spices’ aromas, cooking for about 1 minute.
- Pour in the chicken broth, diced tomatoes (with their juice), black beans, and sweetcorn. Stir everything together, then bring to a gentle boil.
- Reduce the heat and let the soup simmer uncovered for 15 minutes. This gives the flavours time to meld — just like those slow Sunday roasts we used to have, where the kitchen fills with laughter and the promise of something delicious.
- Add the shredded chicken to the pot and simmer for another 5 minutes to warm through. Season with salt and pepper to taste.
- Finish by stirring in the fresh lime juice, which brightens everything up and adds that little zing that keeps you coming back for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
