Description
A warming and hearty soup that combines tender chicken, colorful vegetables, and zesty spices, topped with crispy tortilla chips and creamy avocado.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Avocado, lime, cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté until the onions are soft and fragrant, about 5 minutes.
- Stir in the diced tomatoes and chicken broth. Then add the drained black beans, corn, ground cumin, chili powder, salt, and pepper. Bring the mixture to a boil, allowing the flavors to meld.
- Reduce the heat and let the soup simmer for 15-20 minutes.
- Stir in the shredded chicken and cook until it’s heated through, about 5 more minutes.
- Serve hot, garnished with crispy tortilla chips, diced avocado, fresh cilantro, and a squeeze of lime juice for an extra kick!
Notes
For a spicier kick, add a diced jalapeño along with the onions. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for a few months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg