Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 cups cooked chicken, shredded
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Tortilla strips, avocado, and sour cream for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
- Add garlic, bell pepper, and jalapeño. Cook for 2-3 minutes.
- Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute.
- Pour in chicken broth and diced tomatoes. Bring to a simmer.
- Add black beans, corn, and shredded chicken. Cook for 10 minutes.
- Stir in heavy cream and simmer for another 5 minutes.
- Season with salt, pepper, lime juice, and cilantro.
- Serve topped with tortilla strips, avocado, and sour cream.
Notes
- Adjust spice level by adding more or less jalapeño.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg