Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie recommended)
- Juice of 1 lime
- 1/4 cup chopped cilantro
Toppings (optional):
- Crispy tortilla strips or crushed tortilla chips
- Sliced avocado
- Shredded cheese
- Sour cream or Greek yogurt
- Extra cilantro
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 3–4 minutes. Stir in garlic, cumin, chili powder, paprika, and oregano; cook 1 minute until fragrant.
- Add diced tomatoes, black beans, corn, and chicken broth. Bring to a gentle boil.
- Stir in shredded chicken. Reduce heat and simmer uncovered for 15–20 minutes to allow flavors to blend.
- Stir in lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper.
- Ladle soup into bowls and top with crispy tortilla strips and desired garnishes.
Notes
- For extra flavor, use homemade chicken stock or rotisserie chicken juices in place of some broth.
- You can adjust the spice level by adding a pinch of cayenne or chopped jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Cholesterol: undefined