Ingredients
Scale
- 1 tablespoon cooking oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth or 4 cups water with 2 bouillon cubes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1–2 cooked chicken breasts, shredded
- Tortilla chips or corn tortillas for topping
Instructions
- Heat oil in a large soup pot over medium heat.
- Add diced onion and cook for 3–4 minutes until softened.
- Add minced garlic and cook for 1 minute more.
- Stir in chili powder, cumin, and paprika.
- Pour in diced tomatoes with their juices.
- Add black beans and corn.
- Pour in chicken broth and stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken and cook for 5 more minutes.
- Taste and season with salt and pepper as needed.
- Serve hot with crushed tortilla chips, cheese, avocado, or other toppings.
- Enjoy immediately or store leftovers in the fridge for up to 4 days.
Notes
- Use rotisserie chicken for a quicker option.
- Adjust spices to your taste.
- Garnish with fresh cilantro or lime juice for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg