Ingredients
Scale
- 1 lb Chicken breast, cooked and shredded
- 1 tablespoon Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 Bell pepper, chopped (any color)
- 4 cups Chicken broth, low-sodium preferred
- 1 (15 oz) can Black beans, drained and rinsed
- 1 (15 oz) can Corn, drained
- 1 (14.5 oz) can Diced tomatoes, with juice
- 2 teaspoons Chili powder, adjust to taste
- 1 teaspoon Cumin
- Salt and pepper, to taste
- Tortilla chips, for serving
- Shredded cheese, for garnish (Cheddar or Mexican blend)
- Chopped cilantro, for garnish (optional)
Instructions
- Heat the oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper, and sauté until softened.
- Stir in the chicken broth, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and add the shredded chicken. Simmer for about 10 minutes.
- Serve hot with tortilla chips, shredded cheese, and cilantro on top.
Notes
Use fresh ingredients for the best flavors. Don’t skip the simmering step to allow flavors to meld together. Adjust spice levels according to preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken soup, tortilla soup, easy dinner, one-pot meal, Mexican soup