Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound cooked shredded chicken
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped cilantro, sliced jalapenos, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Stir in shredded chicken, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- Serve hot, topped with cheese, cilantro, jalapenos, and a squeeze of lime if desired.
Notes
- For a spicier version, add diced jalapenos or hot sauce.
- You can substitute fresh corn with frozen corn if needed.
- This soup stores well in the refrigerator and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: Thirty-five grams
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg