Description
A hearty and flavorful Mexican-inspired soup packed with shredded chicken, black beans, and vibrant spices. Perfect for a cozy dinner or meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked shredded chicken breast
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Sauté for 3-4 minutes until softened.
- Stir in the cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in the chicken broth, black beans, diced tomatoes, shredded chicken, and corn. Stir to combine.
- Bring the soup to a simmer and cook for 25-30 minutes, stirring occasionally. Season with salt and pepper to taste.
- Stir in fresh cilantro before serving. Serve hot with lime wedges on the side.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 31 g
- Cholesterol: 70 mg