Kitchen Fun With My 3 Sons

Spanish Soup Recipe

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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

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

Spanish Soup

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

Spanish Soup

Spanish Soup

Spanish Soup

Published By Jill
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. 
5 from 1 vote
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Soup
Cuisine Spanish
Servings 6 servings
Calories 633 kcal

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 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

Nutrition

Calories: 633kcalCarbohydrates: 62gProtein: 64gFat: 16gSaturated Fat: 4gCholesterol: 153mgSodium: 1623mgPotassium: 1371mgFiber: 16gSugar: 8gVitamin A: 1535IUVitamin C: 19.4mgCalcium: 140mgIron: 6.2mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

More Great Recipes:

Slow Cooker Chicken Tortilla Soup

Slow Cooker Hash Brown Casserole

Slow Cooker Pineapple Ham

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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So good. My husband loved it and I am definitely going to make it again. Thank you.

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