Description
A hearty and flavorful chicken soup with black beans, corn, and spices, perfect for a cozy meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 bell pepper, diced
- 1 onion, diced
- 4 cups low-sodium chicken broth
- 2 cups diced tomatoes (canned or fresh)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Cook the chicken breast over medium heat until fully cooked, about 6-7 minutes per side. Remove and shred the chicken.
- Add the onions and bell peppers in the same pot. Sauté until softened, about 5 minutes.
- Combine the shredded chicken back into the pot with black beans, corn, diced tomatoes, chicken broth, cumin, and chili powder.
- Bring to a boil, then reduce the heat and simmer for 20-30 minutes. Season with salt and pepper.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Best eaten fresh the same day; chicken loses moisture if it sits overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg