Description
A zesty and vibrant soup packed with shredded chicken, black beans, sweet corn, and warm Mexican spices. Finished with fresh lime and crunchy tortilla strips.
Ingredients
– 1 lb (450g) chicken breasts (raw or cooked)
– 1 tbsp olive oil
– 1 yellow onion, diced
– 1 jalapeño, seeded and minced
– 3 cloves garlic, minced
– 1 can (15 oz) black beans or pinto beans, rinsed
– 1 cup corn kernels (frozen or canned)
– 1 can (14 oz) fire-roasted diced tomatoes
– 4 cups chicken broth
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Juice of 1 lime
– Fresh cilantro, avocado, and tortilla strips for serving
Instructions
1. Sauté: Heat oil in a large pot over medium heat. Cook onion and jalapeño for 5 minutes. Add garlic and spices; cook for 1 minute.
2. Simmer: Add broth, tomatoes, and raw chicken breasts. Bring to a boil, reduce heat, and simmer for 20 minutes until chicken is cooked.
3. Shred: Remove chicken, shred with forks, and return to pot.
4. Combine: Stir in rinsed beans and corn. Simmer for 5 more minutes.
5. Finish: Remove from heat. Stir in lime juice and fresh cilantro.
6. Serve: Ladle into bowls and top generously with tortilla strips, avocado, and cheese.
Notes
– Creamy Version: Stir in 4 oz of softened cream cheese at the end.
– Storage: Keeps in fridge for 4 days. Freezes well without toppings.
– Shortcut: Use rotisserie chicken to save 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner / Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Bowl
- Calories: 290
- Fat: 8
- Carbohydrates: 24
- Protein: 28