Description
A warm, flavorful bowl of comfort blending tender chicken, beans, corn, and bright lime, perfect for quick weeknight meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works great!)
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Crispy tortilla strips or crushed tortilla chips, for topping
- Sliced avocado, for topping
- Shredded cheese, for topping
- Sour cream or Greek yogurt, for topping
- Extra cilantro and lime wedges, for serving
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the diced onion. Cook until soft, about 5 minutes.
- Stir in minced garlic, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon paprika, and 1/2 teaspoon oregano. Cook for 1 minute.
- Add the can of diced tomatoes, drained black beans, and 1 cup corn. Pour in 4 cups chicken broth. Bring to a gentle boil.
- Add 2 cups shredded cooked chicken. Reduce heat and simmer uncovered for 15–20 minutes so flavors blend.
- Stir in the juice of 1 lime and 1/4 cup chopped cilantro. Taste. Add salt and pepper as needed.
- Ladle soup into bowls. Top with crispy tortilla strips, sliced avocado, shredded cheese, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.
Notes
Use rotisserie chicken to save time. Adjust spices and toppings according to preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 90mg