Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 can corn kernels
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro, lime wedges
Instructions
- In a large pot, sauté onion and garlic until fragrant.
- Add chicken, beans, corn, tomatoes, spices, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot with your choice of toppings like cheese, sour cream, cilantro, and lime.
Notes
- You can substitute cooked turkey or beef for chicken.
- Adjust spice levels according to your preference.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg