Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound cooked shredded chicken
- 1 can black beans, drained
- 1 can corn kernels, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; cook until translucent.
- Add shredded chicken, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, cilantro, and lime wedges.
Notes
- You can use cooked rotisserie chicken for quick prep.
- This soup can be customized with additional toppings like jalapeños or avocado.
- For a thicker soup, add a spoonful of tomato paste or mash some beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 65mg