Spanish Soup Recipe

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

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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:

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