Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 tbsp taco seasoning
- 1 tsp cumin
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until no longer pink, about 6 minutes per side. Remove and shred.
- In the same pot, sauté onion, garlic, and bell pepper until softened, about 5 minutes.
- Add black beans, corn, diced tomatoes, chicken broth, taco seasoning, and cumin. Bring to a boil.
- Reduce heat and simmer for 15 minutes. Stir in shredded chicken and heavy cream.
- Season with salt and pepper. Garnish with cilantro before serving.
Notes
- For extra heat, add jalapeños or hot sauce.
- Substitute heavy cream with coconut milk for a dairy-free version.
- Top with shredded cheese, avocado, or sour cream for extra flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg