Description
A hearty soup with tender shredded chicken, black beans, corn, and warming spices, topped with crispy tortillas and fresh garnishes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (4-ounce) can diced green chiles
- 1½ pounds boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- Salt and black pepper to taste
- Tortilla strips, cheese, avocado, sour cream, lime wedges for serving
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook 5 minutes until softened.
- 2. Add garlic and jalapeño, cook 30 seconds until fragrant.
- 3. Stir in cumin, chili powder, paprika, and oregano, cook 30 seconds.
- 4. Add broth, scraping up any browned bits from bottom of pot.
- 5. Add tomatoes and green chiles, bring to a boil.
- 6. Season chicken with salt and pepper, add to pot. Simmer covered 20-25 minutes.
- 7. Remove chicken, let cool 5 minutes, then shred with forks.
- 8. Return chicken to pot with black beans and corn, simmer 10 minutes.
- 9. Remove from heat, stir in lime juice and cilantro.
- 10. Serve hot with desired toppings.
Notes
Store leftovers up to 4 days refrigerated or 3 months frozen. Reheat gently on stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 8g
- Sodium: 650mg
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 32g