Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts
- 1 Bell pepper, chopped (any color)
- 1 Onion, chopped (yellow or white)
- 2 cloves Garlic, minced (fresh preferred)
- 1 can (15 oz) Black beans, rinsed and drained
- 1 can (15 oz) Diced tomatoes (fire-roasted recommended)
- 4 cups Chicken broth (homemade or low-sodium)
- 1 cup Corn (canned or frozen)
- 2 teaspoons Chili powder (adjust to taste)
- 1 teaspoon Cumin
- Salt and pepper to taste
- 1 cup Heavy cream (or half-and-half)
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat and add a bit of oil.
- Sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
- Add the chicken breasts to the pot and cook until no longer pink, about 5-7 minutes.
- Stir in the black beans, diced tomatoes, chicken broth, corn, chili powder, cumin, salt, and pepper.
- Bring the mixture to a simmer and cook for 20 minutes.
- Remove the chicken from the pot, shred or dice it, and return it to the soup.
- Stir in the heavy cream and heat through for a couple of minutes.
- Serve hot, garnished with fresh cilantro.
Notes
Use fresh ingredients for better flavor. For a spicy kick, add jalapeños or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 100mg
Keywords: chicken soup, fajita soup, creamy soup, comfort food, easy recipe