Spicy Chicken Lime Soup

This spicy chicken lime soup is packed full of chicken, chorizo, black beans, tomatoes and homemade roasted hatch green chiles. This soup is flavorful and perfect for summer.

Are you sick of my Southwest flavors yet? Are you sick of hatch green chiles? I really feel like I should have nicknamed this week “hatch green chile week” since I taught you how to roast your own hatch green chiles and gave you a recipe for pork chile verde and now this soup. It’s all peppers up in here.

Well lucky you, you’re at the end of this Southwest takeover for at least this week. Even though I just bought like 400 poblano peppers from the store today. I couldn’t help it. I had the crazy desire to stuff them with some sort of black bean, chorizo and cheese mixture. Yeah, you should follow me on Instagram because I’m making them tomorrow and it’s going to be so awesome so I will probably share a picture.

Wait…am I allowed to say something I’m about to make is going to be awesome? Is that too arrogant?

Eh. I’m going with it. It will be awesome. Trust me.

So as I’m typing this post I’m listening to the classic country station on Pandora and the song “Lookin’ for love” just came on. It always reminds me of one of my favorite childhood movies – Urban Cowboy. Who else loves that movie?

I’m imagining it was probably inappropriate for a 7 year old child to watch a movie based on a fast marriage, cheating, drinking and mechanical bull riding BUT I loved it. I had this dream of moving to Texas and finding myself a cowboy and a hanging out in a big bar where I could win a gold medal in the mechanical bull riding Olympics.

Ok, I’m sure there are no mechanical bull riding Olympics but I was 7 so cut me some slack.

I’m sure you are wondering what my love for Urban Cowboy has to do with this soup and I can tell wholeheartedly that it has absolutely nothing to do with this soup. It was just a random thought that popped into my head as I listen to super old country music…that is probably weird for a 32 year old woman to listen too.

However, if I were going to stretch it to make it work I could say this soup would probably fit in in Texas. I mean I have only been there once but I feel like they could get down with a delicious soup like this. Plus it uses some more of my freshly roasted hatch green chiles so who doesn’t love that?

I titled the soup spicy but don’t worry, it’s not super spicy. It has the perfect balance of heat, sour and meaty deliciousness. Ha. I just actually typed out meaty deliciousness.

But in reality the best part about this soup is that it only takes just about 60 minutes to make and is perfect even in the middle of summer. That’s right. I’m a summer soup lover.

Spicy Chicken Lime Soup

This spicy chicken lime soup is packed full of chicken, chorizo, black beans, tomatoes and homemade roasted hatch green chiles. This soup is flavorful and perfect for summer.

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 jalapeño, seeded and diced
• 2 whole roasted hatch green chiles, diced
• 2 boneless skinless chicken breast, diced
• 1/2 pound chorizo sausage, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 (14 ounce) can Mexican diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 cup frozen corn kernels
• 1 (32 ounce) containers chicken stock, more if needed
• 1 lime, juiced
• 1/2 cup diced cilantro

Directions:

In a large soup pot set over medium heat, add olive oil. Once the oil is hot add in onion and jalapeño.

Once the vegetables are soft, add in diced hatch green chilies, diced chicken breast and chopped chorizo sausage. Cook until the chicken is no longer pink on the outside. Add in garlic, chili powder, smoked paprika and cook for 30 seconds until fragrant.

Add in tomatoes, black beans, corn kernels and chicken stock. Add more chicken stock to reach desired consistency. Simmer for 30 minutes.

Stir in lime juice and the majority of the cilantro. Let simmer for 5 minutes.

Serve soup in a large bowl sprinkled with remaining cilantro and an optional lime wedge.