Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 diced onion
- 3 minced garlic cloves
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans (15 oz), drained
- 1 cup corn kernels
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Tortilla chips, for garnish
- Fresh cilantro, chopped, for garnish
- Shredded cheese, for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove and set aside.
- In the same pot, sauté diced onion and minced garlic until translucent, about 3 minutes.
- Add diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Shred the cooked chicken and add it back to the pot. Simmer for 20 minutes to allow flavors to meld.
- Serve hot, garnished with tortilla chips, chopped cilantro, and shredded cheese.
Notes
- Adjust spice levels by adding more chili powder or hot sauce.
- Use shredded rotisserie chicken for quick preparation.
- This soup freezes well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free, Dairy Optional
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg