Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn kernels
- 2 cups cooked shredded chicken
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 4 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Slices of lime (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and pepper.
- Pour in chicken broth and bring to a boil.
- Add shredded cooked chicken and simmer for 15 minutes to blend flavors.
- Serve hot, garnished with chopped cilantro and lime slices.
Notes
- You can substitute fresh chicken with cooked rotisserie chicken for quicker prep.
- Adjust spice levels by adding jalapenos or hot sauce.
- This soup can be made in advance and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 45mg