Spanish Soup Recipe

5 from 1 vote

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By: Jill Mills Posted: Jan 12, 2018 Updated: Jan 15, 2020

This spicy, hearty, and delicious Spanish soup will warm your belly this winter. It has just enough kick to fulfill your chili craving but isn’t too hot to handle. 

The fun thing about soups is that you can change it up and incorporate the ingredients you already have in your kitchen!

Spanish Soup

Ingredients:

• 1 cup sweet yellow onion, peeled and diced small (about 1 medium onion)
• 2 large jalapeno pepper (about 4 to 5 inches long), diced very small
• 2 Tbsp. minced garlic
• 32 oz (4 cups) low-sodium chicken broth
• 2 14.5-oz cans diced fire roasted tomatoes and juice
• 2 15-oz can black beans, drained and rinsed
• 1 whole store bought rotisserie chicken (bones removed)
• 1 14.5 oz corn ( drained and rinsed )
• 3 limes juiced ( large )
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, optional and to taste
• 1/3 cup fresh cilantro leaves, finely minced and
• diced avocado for topping

Directions:

1. Crockpot on high
2. Add the onion, jalapeno, garlic.
3. Add the chicken broth, black beans, chicken, corn, lime juice, chili powder, cumin, salt, pepper, smoked paprika,cayenne pepper.
4. Now add your tomatoes, black beans and chicken stir to combine
5. Cook on high up to 4 hours or low for 6 hours
6. Taste soup and add salt to taste.
7. Top with avocado chunks and fresh cilantro

5 from 1 vote

Spanish Soup

This spicy, hearty, and delicious Spanish soup will warm your belly this winter. It has just enough kick to fulfill your chili craving but isn’t too hot to handle. 

Servings: 6 servings

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 cup sweet yellow onion peeled and diced small (about 1 medium onion)
• ▢ 2 large jalapeno pepper about 4 to 5 inches long, diced very small
• ▢ 2 Tbsp. minced garlic
• ▢ 32 oz low-sodium chicken broth 4 cups
• ▢ 30 oz diced fire roasted tomatoes and juice 2 cans
• ▢ 30 oz black beans drained and rinsed (2 cans)
• ▢ 1 whole store bought rotisserie chicken bones removed
• ▢ 14.5 oz corn drained and rinsed
• ▢ 3 limes juiced large
• ▢ 1 tablespoon chili powder
• ▢ 2 teaspoons cumin
• ▢ 2 teaspoons salt or to taste
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon smoked paprika
• ▢ 1/4 teaspoon cayenne pepper optional and to taste
• ▢ 1/3 cup fresh cilantro leaves finely minced and
• ▢ diced avocado for topping

Instructions

• Crockpot on high
• Add the onion, jalapeno, garlic.
• Add the chicken broth, black beans, chicken, corn, lime juice, chili powder, cumin, salt, pepper, smoked paprika,cayenne pepper.
• Now add your tomatoes, black beans and chicken stir to combine
• Cook on high up to 4 hours or low for 6 hours
• Taste soup and add salt to taste.
• Top with avocado chunks and fresh cilantro

Last Step:

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Nutrition

Calories: 633kcal | Carbohydrates: 62g | Protein: 64g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 153mg | Sodium: 1623mg | Potassium: 1371mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1535IU | Vitamin C: 19.4mg | Calcium: 140mg | Iron: 6.2mg

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