Description
This warm and filling soup blends tender shredded chicken with bright tomatoes, smoky spices, corn, and black beans for a comforting weeknight meal.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for serving
- 1 cup corn (frozen or canned)
- Optional toppings: avocado, cilantro, lime, cheese
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Dice the onion and mince the garlic.
- Add the diced onion and minced garlic to the pot, sauté until translucent (3-5 minutes).
- Stir in shredded chicken, diced tomatoes, black beans, corn, chili powder, cumin, salt, and pepper. Pour in chicken broth and stir to combine.
- Bring to a gentle boil, then reduce heat to low and simmer for about 20 minutes.
- Ladle hot soup into bowls, topping with crushed tortilla chips and any optional toppings.
Notes
For quick prep, use rotisserie chicken. Adjust seasoning after simmering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 4g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg