Description
A flavorful, brothy chicken soup with beans and vegetables, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- Salt and pepper, to taste
- Tortilla strips, for garnish
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, chopped bell pepper, and diced carrots, cooking another 3 to 4 minutes.
- Add the ground cumin and chili powder, cooking for an additional minute.
- Pour in the chicken broth and the can of diced tomatoes; bring the pot to a boil.
- Reduce heat to a simmer and add the shredded chicken, black beans, and corn kernels. Season with salt and pepper to taste.
- Let the soup simmer for about 20 minutes to allow flavors to meld.
- Serve hot, garnished with tortilla strips, chopped cilantro, and lime wedges.
Notes
Hold off on adding tortilla strips and cilantro until serving to keep texture bright.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg