Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- For serving: tortilla strips, avocado, fresh cilantro, lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add diced tomatoes, black beans, corn, and chicken broth to the pot. Bring to a simmer.
- Stir in shredded chicken, chili powder, cumin, and cayenne pepper (if using). Season with salt and black pepper to taste.
- Continue to simmer for at least 15 minutes to allow flavors to meld.
- Serve hot, garnished with tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime juice.
Notes
- For a spicier soup, add more cayenne pepper or a dash of hot sauce.
- You can use leftover rotisserie chicken for a quick and easy meal.
- Vegetarian option: Omit the chicken and add an extra can of black beans or chickpeas.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 7g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg