Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 bell peppers, chopped (any color)
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- Tortilla strips for topping
- Chopped cilantro (optional)
- Juice of 1 lime (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and chopped bell peppers; cook for an additional 3-4 minutes until softened.
- Add chicken breasts, chicken broth, and diced tomatoes to the pot. Bring to a simmer.
- Cover and reduce heat to low; simmer for 20-25 minutes or until the chicken is cooked through and easily shreds.
- Remove the chicken, shred with two forks, and return it to the pot along with black beans and corn. Stir gently to combine.
- Serve hot topped with tortilla strips, cilantro (if desired), and a squeeze of lime juice.
Notes
- For extra flavor, let the soup sit for a few hours or overnight before serving.
- Feel free to substitute chicken with beans for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg