Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, diced (red or green)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup corn kernels (frozen or canned)
- ½ cup fresh cilantro, chopped (for garnish)
- Tortilla strips (for topping)
- 1 tsp ground cumin
- 1 tsp chili powder
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic until fragrant, about 3 minutes.
- Add diced bell pepper along with cumin and chili powder; stir for another 2 minutes.
- Place chicken breasts into the pot and add fire-roasted tomatoes and chicken broth to cover.
- Bring to a boil; reduce heat and let simmer for about 20 minutes until chicken is cooked through.
- Remove chicken from the pot, shred using two forks, and return to the soup with corn. Cook for an additional 5 minutes.
- Serve hot, garnished with cilantro and crispy tortilla strips.
Notes
- For a vegetarian option, substitute chicken with black beans or chickpeas.
- Add lime juice for extra zing or jalapeños for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 470mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg