Ingredients
Scale
- 1 lb (450 g) chicken breast, cooked and shredded
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) corn, drained
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (960 mL) chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat a splash of oil over medium heat. Once hot, add the chopped onion and minced garlic, sautéing until the onions become translucent (about 3-5 minutes).
- Pour in the chicken broth, then add the diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes, until it thickens slightly.
- Stir in the shredded chicken and cook until heated through (about 5 minutes).
- Serve hot, garnished with tortilla strips, fresh cilantro, and a squeeze of lime juice.
Notes
For a vegetarian option, replace the chicken with extra black beans or diced bell peppers. Store tortilla strips separately to keep them crisp.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: None