A hearty and flavorful soup inspired by Southwestern cuisine, perfect for a wholesome meal.
Dice the chicken into bite-sized pieces and season with oregano, paprika, cumin, salt, and pepper.
Ensure the chicken pieces are evenly sized for consistent cooking.
Heat a soup pot over medium heat and add a drizzle of olive oil. Sauté the seasoned chicken until browned.
Avoid overcrowding the pot to ensure the chicken browns properly.
Add the diced onion and minced garlic to the pot and cook until softened.
Stir frequently to prevent the garlic from burning.
Stir in the canned tomatoes and salsa, bringing the mixture to a simmer.
Use a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
Pour in the chicken broth and bring to a gentle boil.
Adjust the seasoning at this stage if needed.
Add the black beans and corn, and simmer until heated through.
Rinse the beans before adding to remove excess sodium.
Cook the brown rice separately according to package instructions.
Fluff the rice with a fork after cooking for the best texture.
Serve the soup hot, garnished with chopped cilantro and a scoop of rice in each bowl.
Add a squeeze of lime juice for a fresh, tangy finish.
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