Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 cup or 150 g)
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (about 1 cup or 150 g)
  • 2 medium carrots, diced (about 1 cup or 130 g)
  • 2 celery stalks, diced (about 1 cup or 130 g)
  • 1 tablespoon fresh ginger, grated
  • 1-2 teaspoons red pepper flakes (adjust to taste)
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 cups chicken broth
  • 1 can diced tomatoes (14.5 oz or 410 g), with juices
  • 1 can black beans (15 oz or 425 g), rinsed and drained
  • Fresh cilantro, chopped (to taste)
  • Lime wedges (for serving)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, and cook until translucent (about 5 minutes).
  2. Stir in garlic, ginger, bell pepper, carrots, celery, and red pepper flakes; sauté for another 5-7 minutes until vegetables soften.
  3. Add chicken pieces, cumin, smoked paprika, salt, and black pepper; cook until the chicken is browned (about 5-7 minutes).
  4. Pour in chicken broth and diced tomatoes; bring to a boil.
  5. Reduce heat to low and let simmer for 15-20 minutes, allowing flavors to meld.
  6. Stir in black beans and simmer for an additional 5 minutes to heat through.
  7. Taste the soup and adjust seasoning as desired.
  8. Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.