Mexican Chicken And Bean Soup

Mexican Chicken And Bean Soup

Here is a recipe for a hearty and incredibly flavorful Mexican Chicken and Bean Soup. It's a one-pot wonder that's packed with tender chicken, wholesome beans, and a vibrant, zesty broth. It's perfect for a busy weeknight and even better the next day.

Hearty & Flavorful Mexican Chicken and Bean Soup

This soup is like a hug in a bowl. It’s built on a base of sautéed aromatics and toasted spices, then simmered with chicken and beans to create a rich, satisfying broth. The best part is the endless array of fresh, zesty toppings.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 40-50 minutes

Ingredients

• 1 tbsp olive oil or vegetable oil
• 1.5 lbs (about 700g) boneless, skinless chicken thighs (or 2 large chicken breasts)
• 1 tsp salt, plus more to taste
• ½ tsp black pepper, plus more to taste
• 1 large yellow onion, chopped
• 1 bell pepper (any color), chopped
• 2-3 jalapeño peppers, finely minced (seeds removed for less heat)
• 4-6 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if you have it)
• ½ tsp smoked paprika (optional, for a smoky flavor)
• 6 cups (48 oz / 1.4L) chicken broth, low-sodium preferred
• 1 (14.5 oz / 400g) can diced tomatoes, undrained
• 1 (4 oz / 110g) can diced green chiles (like Rotel), optional
• 2 (15-ounce / 425g) cans black beans or pinto beans, rinsed and drained
• 1 cup frozen corn or 1 (15-ounce) can corn, drained
• ¼ cup fresh cilantro, chopped
• 2 tbsp fresh lime juice

For Topping (Choose your favorites):

• Tortilla strips or crushed tortilla chips
• Diced avocado
• Shredded Monterey Jack or Chihuahua cheese
• Sour cream or Mexican crema
• Pickled jalapeños
• Extra fresh cilantro and lime wedges

Instructions

Sear the Chicken: Pat the chicken thighs dry and season them on both sides with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear for 3-4 minutes per side, until golden brown. You don't need to cook it through. Remove the chicken from the pot and set it aside.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, bell pepper, and minced jalapeños to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Bloom the Spices: Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are very fragrant. This toasts them and deepens their flavor.

Simmer the Soup: Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Add the diced tomatoes (with their juice) and the optional green chiles. Return the seared chicken to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through.

Shred the Chicken: Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the meat. Return the shredded chicken to the pot.

Add Beans and Corn: Stir in the rinsed beans and the corn. Continue to simmer for another 10 minutes, uncovered, to allow the flavors to meld and the soup to thicken slightly.

Finish and Serve: Turn off the heat. Stir in the fresh cilantro and lime juice. Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and let everyone add their favorite toppings.

Tips for Success & Variations

Slow Cooker Version:

Complete Step 1 (sear the chicken) and Step 2 (sauté aromatics).

Transfer everything to a slow cooker, including the broth, tomatoes, and spices.

Cook on LOW for 4-5 hours or on HIGH for 2-3 hours.

Sh
red the chicken, then stir it back in with the beans and corn for the last 30 minutes. Stir in cilantro and lime juice before serving.

Instant Pot / Pressure Cooker Version:

Use the "Sauté" function to sear the chicken and sauté the vegetables.

Add the spices, broth, and tomatoes. Secure the lid.

Set to Pressure Cook (High) for 10 minutes.

Allow a natural pressure release for 10 minutes, then do a quick release.

Shred the chicken, return it to the pot, and stir in the beans and corn. Use the "Sauté" function for 5-10 minutes until heated through.

Make it Vegetarian: Omit the chicken and use vegetable broth. You can add an extra can of beans, a cup of quinoa, or some diced sweet potato to make it more substantial.

For a Thicker Soup: Before adding the final beans and corn, use a potato masher to gently mash about a cup of the beans and tomatoes already in the pot. This will release starch and create a thicker, heartier base.

Spice it Up: For more heat, use a spicier chili powder (like ancho or chipotle), leave some seeds in the jalapeños, or add a dash of cayenne pepper.

Enjoy your vibrant and delicious homemade soup

Beef Barley Soup

Beef Barley Soup

Beef Barley Soup is the ultimate comfort food—a hearty, rich, and satisfying meal in a bowl. This recipe focuses on building a deep, beefy flavor and achieving perfectly tender beef and chewy barley.

Hearty & Classic Beef Barley Soup

This soup is a meal in itself, packed with tender chunks of beef, wholesome vegetables, and nutty pearl barley in a savory broth. It's the perfect thing to simmer on a cold day.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 1 hour 30 minutes - 2 hours

Ingredients

• 2 tbsp olive oil or other high-heat oil
• 2 lbs (about 1 kg) beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
• 1 tsp salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• 1 large yellow onion, chopped
• 2 large carrots, peeled and sliced into ½-inch rounds
• 2 celery stalks, sliced
• 8 oz (225g) cremini mushrooms, sliced (optional, but highly recommended for flavor)
• 3-4 cloves garlic, minced
• 1 tbsp tomato paste
• ½ cup dry red wine (like Merlot or Cabernet) or additional beef broth
• 8 cups (64 oz / 1.9L) beef broth, low-sodium preferred
• 1 bay leaf
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• ¾ cup (150g) pearl barley (not quick-cooking)
• 1 tbsp Worcestershire sauce
• 2 tbsp fresh parsley, chopped

Instructions

Sear the Beef: Pat the beef cubes dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, sear the beef cubes until deeply browned on all sides. Do not rush this step—it's where the deep flavor develops. Transfer the seared beef to a separate plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot (add a splash more oil if the pot is too dry). Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. If using mushrooms, add them now and cook until they have released their liquid and started to brown, about 5-7 minutes.

Build Flavor Base: Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.

Deglaze the Pot: Pour in the red wine (or beef broth) to deglaze the pot, scraping up all the delicious browned bits (the "fond") from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until the liquid has reduced by about half.

Simmer the Soup: Return the seared beef (and any accumulated juices) to the pot. Add the beef broth, bay leaf, and thyme sprigs. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour. This first simmer makes the beef tender.

Add the Barley: Stir in the pearl barley. Continue to simmer, partially covered, for another 40-50 minutes, or until the barley is tender and has plumped up, and the beef is fork-tender.

Finish the Soup: Remove the bay leaf and thyme sprigs. Stir in the Worcestershire sauce and the fresh parsley. Taste the soup and adjust the seasoning with more salt and pepper as needed.

Serve: Ladle the hot soup into bowls and enjoy immediately.

Tips for Success & Variations

The Best Cut of Beef: Chuck roast is the ideal choice because it becomes incredibly tender and flavorful during a long, slow simmer. Sirloin tip stew meat also works well.

For a Richer Broth: For an even deeper flavor, ask your butcher for a couple of beef marrow bones and add them to the pot to simmer along with the broth. Remove them before serving.

Slow Cooker Instructions:

Sear the beef and sauté the vegetables as directed in steps 1-3.

Transfer everything to a slow cooker, including the deglazing liquid, broth, bay leaf, and thyme.

Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the beef is tender.

Add the barley during the last 1 hour of cooking. Stir in the Worcestershire and parsley before serving.

Instant Pot / Pressure Cooker Instructions:

Use the "Sauté" function to sear the beef and sauté the vegetables directly in the pot.

Deglaze with the wine, then add the beef, broth, bay leaf, and thyme.

Secure the lid and set to Pressure Cook (High) for 20 minutes.

Allow a natural pressure release for 10 minutes, then do a quick release.

Switch back to "Sauté," stir in the barley, and simmer (uncovered) for 20-25 minutes, or until the barley is cooked.

Storage: The soup will keep in an airtight container in the refrigerator for up to 4 days. Note that the barley will continue to absorb liquid, so the soup may thicken considerably upon standing. You can add a splash of broth when reheating leftovers. It also freezes well for up to 3 months.

Enjoy your wonderfully comforting and delicious soup

Zucchini Soup

Zucchini Soup

Zucchini soup is wonderfully light, fresh, and a fantastic way to use up a summer bounty of zucchini. This recipe creates a silky, elegant soup that can be served hot or chilled, making it perfect for any season.

Simple & Velvety Garden Zucchini Soup

This soup relies on a few simple ingredients to let the clean, sweet flavor of the zucchini shine through. The key is to build a savory base and finish it with a touch of brightness.

Yields: 4-6 servings

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

• 2 tbsp olive oil or unsalted butter
• 1 large yellow onion, chopped
• 2-3 cloves garlic, minced
• 4-5 medium zucchini (about 2 lbs / 1 kg), washed and chopped into 1-inch rounds (no need to peel)
• 4 cups (32 oz / 950ml) vegetable or chicken broth, low-sodium preferred
• ½ cup fresh basil, dill, or parsley leaves (chopped)
• ½ cup heavy cream or half-and-half (optional, for extra richness)
• 1 tbsp fresh lemon juice or white wine vinegar
• Salt and freshly ground black pepper, to taste

For Garnish (Optional):

• A swirl of plain yogurt or sour cream
• Toasted pine nuts or slivered almonds
• Extra fresh herb leaves
• A drizzle of good quality olive oil
• Crispy croutons

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6-8 minutes.

Cook the Zucchini: Add the minced garlic and chopped zucchini to the pot. Season with a generous pinch of salt and pepper. Cook, stirring occasionally, for about 8-10 minutes, until the zucchini has softened and is starting to turn tender.

Simmer the Soup: Pour in the vegetable or chicken broth. Add the chopped fresh herbs (reserving a few for garnish, if you like). Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, or until the zucchini is completely tender and falling apart.

Blend the Soup: Remove the pot from the heat and let it cool for a few minutes.

Immersion Blender: The easiest method. Insert the blender directly into the pot and blend until the soup is completely smooth and velvety.

Standard Blender: Carefully ladle the soup into a blender in batches, never filling the blender more than halfway. Remove the small cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape. Blend until perfectly smooth.

Finish and Season: Return the blended soup to the pot (if you used a standard blender). Stir in the optional heavy cream and the fresh lemon juice. Taste the soup and adjust the seasoning with more salt and pepper as needed. Gently reheat over low heat until warmed through, but do not let it boil if you've added cream.

Serve: Ladle the hot soup into bowls. If serving chilled, let the soup cool completely, then refrigerate for at least 4 hours to chill thoroughly. Garnish with your choice of toppings before serving.

Tips for Success & Variations

The Secret to Bright Flavor: Don't skip the lemon juice or vinegar! It adds a crucial brightness that balances the earthiness of the zucchini and makes the flavors pop.

For a Dairy-Free / Vegan Version: Use olive oil instead of butter, vegetable broth, and omit the cream. For extra creaminess without dairy, you can add one peeled and chopped Yukon Gold potato along with the zucchini in step 2. It will blend into the soup, making it naturally thick and creamy.

Add More Veggies: Feel free to add a chopped leek with the onion, or a cup of frozen peas during the last 2 minutes of simmering for a touch of sweetness and color.

A Little Spice: Add a pinch of red pepper flakes along with the garlic for a gentle, warming kick.

Herb Variations: While basil and dill are classic, mint (especially for a chilled version) or chives also work beautifully.

Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. If you plan to freeze it, it's best to add the cream after you thaw and reheat it.

Enjoy your delicious and versatile zucchini soup