Description
A hearty and flavorful Mexican-inspired soup made with shredded chicken, tomatoes, beans, and spices, topped with crispy tortilla strips and fresh toppings.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can chopped green chiles
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked, shredded chicken
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (optional)
- Tortilla strips or crushed tortilla chips for topping
- Sour cream, avocado, shredded cheese for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic, cumin, chili powder, paprika, and cayenne pepper; cook for 1 minute more.
- Pour in chicken broth, diced tomatoes, green chiles, black beans, and corn. Bring to a simmer.
- Add shredded chicken and cook for another 10-15 minutes until heated through.
- Season with salt, pepper, and lime juice to taste.
- Serve hot, topped with tortilla strips and optional garnishes like sour cream, avocado, cheese, and cilantro.
Notes
- You can use rotisserie chicken for convenience.
- Adjust spice level by increasing or decreasing cayenne pepper.
- Store leftovers in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg