Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 14.5 oz fire-roasted diced tomatoes
  • 8 oz tomato sauce
  • 15 oz kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil and butter in a large Dutch oven over medium-high heat. Add the diced chicken thighs and sear until golden-brown on all sides. Remove the chicken and set aside.
  2. In the same pot, add the diced onion and sauté for 4-5 minutes until translucent, then stir in the minced garlic for 60 seconds until fragrant.
  3. Lower the heat to medium. Stir in the chili powder, smoked paprika, cayenne, and cumin. Stir constantly for 1-2 minutes to bloom the spices in the fat.
  4. Return the seared chicken to the pot. Pour in the chicken broth, fire-roasted tomatoes, and tomato sauce. Bring to a boil, then reduce to a low simmer. Cover and cook for 20-25 minutes.
  5. Stir in the drained beans and frozen corn. Simmer uncovered for another 10 minutes to allow the soup to thicken.
  6. Remove from heat and stir in the fresh lime juice and chopped cilantro.