Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Diced avocado and tortilla chips for garnish
Instructions
- Cook chicken breasts in a skillet until fully cooked, then shred and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and cook for 1 minute.
- Pour in chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes to develop flavors.
- Add shredded chicken to the soup and cook for another 5 minutes to heat through.
- Serve hot, garnished with chopped cilantro, diced avocado, and tortilla chips.
Notes
- For spicier soup, add extra chili powder or hot sauce.
- You can use rotisserie chicken for quicker preparation.
- Leftovers can be stored in the fridge for 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 65mg