Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Shredded cheese and lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced chicken breasts and cook until browned.
- Stir in chili powder, cumin, salt, and pepper. Cook for 1 minute to toast spices.
- Pour in chicken broth, diced tomatoes, black beans, and corn. Bring to a boil.
- Reduce heat and simmer for 20 minutes to allow flavors to meld.
- Serve hot, garnished with cilantro, shredded cheese, and lime wedges.
Notes
- You can add chopped jalapeños for extra spice.
- This soup keeps well in the refrigerator for up to 3 days.
- For a creamier texture, stir in a dollop of sour cream before serving.
- 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: 950mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 60mg