Description
A delightful, hearty soup bursting with flavor and packed with nutritious ingredients, perfect for any occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (frozen or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for serving
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent, about 2-3 minutes.
- Add the chicken breasts to the pot, cooking until browned on both sides, about 5 minutes.
- Stir in the diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper. Mix well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the chicken is cooked through and tender.
- Remove the chicken from the pot, shred using two forks, and return the shredded chicken to the pot. Stir to combine.
- Serve hot, garnished with tortilla strips, chopped cilantro, and lime wedges.
Notes
For added spice, include diced jalapeños or cayenne pepper. For a thicker soup, blend a portion before returning the chicken.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 75mg