Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) canned diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips (for serving)
- Sour cream (for serving)
- Diced avocado (for serving)
- Shredded cheese (for serving)
- Fresh cilantro (for garnish, optional)
Instructions
- In a large pot over medium heat, sauté the diced onion and minced garlic until fragrant and soft, about 3 to 4 minutes.
- Add the shredded chicken, canned tomatoes, black beans, corn kernels, chicken broth, chili powder, cumin, and salt and pepper. Stir well and bring the mixture to a boil.
- Once boiling, reduce heat and let it simmer for about 20 minutes to allow flavors to meld. Adjust seasoning as needed.
- Serve hot, topped with crispy tortilla strips, sour cream, diced avocado, shredded cheese, and fresh cilantro if desired.
Notes
For a vegetarian option, substitute chicken with extra vegetables or plant-based protein. Pair with garlic bread or quesadillas for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg