Chicken Baja Soup

Chicken Baja Soup is made with chicken stock, Anaheim pepper, white onion, lime juice, minced garlic, chili powder, cayenne pepper, cumin, black beans, sweet corn, avocado, Roma tomato, and cilantro. This hearty Chicken Baja Soup recipe creates a flavorful and satisfying dinner that takes about 7 hours to prepare and can serve up to 6 people.

Chicken Baja Soup Ingredients

• 6 cups chicken stock
• 1 large Anaheim pepper, seeded and diced
• ¾ cup white onion, diced
• Juice of 1 lime (about 1 ½-2 tablespoons)
• 5 teaspoons minced garlic
• 1 tablespoon chili powder
• ½ teaspoon cayenne pepper
• ½ teaspoon cumin
• 1 large boneless, skinless chicken breast
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) sweet corn (or 1 ½ cups frozen corn)
• 2 medium avocados, diced or chopped into 1-inch pieces
• 1 large Roma tomato, diced
• ½ cup cilantro leaves, roughly chopped

Chicken Baja Soup Instructions

1. Add the chicken stock, Anaheim pepper, white onion, lime juice, minced garlic, chili powder, cayenne pepper, and cumin to a slow cooker. Stir to combine all ingredients.
2. Place the chicken breast into the broth mixture.
3. Cook on low for 6-8 hours until the chicken is tender and fully cooked.
4. About 30 minutes before serving, remove the chicken breast from the slow cooker and place it in a bowl. Shred the chicken using two forks.
5. Return the shredded chicken to the slow cooker.
6. Add the black beans, corn, avocado, and Roma tomato to the slow cooker. Stir to combine all ingredients.
7. Let the soup cook for an additional 30 minutes to heat through.
8. Serve hot and top with roughly chopped cilantro.

Recipe Tips

• Roast the Vegetables: For added depth of flavor, roast the Anaheim pepper, onion, and garlic in the oven before adding them to the slow cooker. This will bring out their natural sweetness and add a smoky flavor to the soup.
• Use Homemade Chicken Stock: If you have the time, use homemade chicken stock instead of store-bought. It will add a richer and more robust flavor to the soup.
• Marinate the Chicken: For even more flavor, marinate the chicken breast in lime juice, garlic, and spices for an hour before cooking. This will infuse the chicken with extra taste.

How To Store Chicken Baja Soup

Refrigerate: Cool the Chicken Baja Soup completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, let the soup cool completely, then transfer it to freezer-safe containers or freezer bags. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Chicken Baja Soup

On The Stovetop: Pour the leftover Chicken Baja Soup into a pot. Heat over medium heat, stirring occasionally, for about 10-15 minutes or until the soup is hot all the way through.

In The Microwave: Place a portion of the Chicken Baja Soup in a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Slow Cooker: Transfer the leftover Chicken Baja Soup to a slow cooker. Set the slow cooker to the warm or low setting and heat for about 1 hour, stirring occasionally, until the soup is hot.

What To Serve Chicken Baja Soup

Chicken Baja Soup pairs well with warm tortillas, a side of rice, fresh green salad, and sliced avocado. It also can be served alongside tortilla chips, guacamole, salsa, and sour cream for better savoring of the meal.

Frequently Asked Questions

Can I use chicken thighs instead of a chicken breast?

Yes, you can use boneless, skinless chicken thighs instead of a chicken breast. They will add more flavor and tenderness to the soup.

Can I make this soup in a pressure cooker?

Yes, you can make Chicken Baja Soup in a pressure cooker. Cook on high pressure for about 20 minutes, then do a natural release for 10 minutes before shredding the chicken and adding the beans, corn, avocado, and tomato.

Can I use fresh corn instead of canned or frozen corn?

Yes, you can use fresh corn. Simply cut the kernels off the cob and add them to the soup during the final 30 minutes of cooking.

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