Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 cup frozen corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lime
- 2 cups tortilla chips, crushed (or 1 cup tortilla strips)
Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Sliced jalapeños (optional)
- Sliced avocado
Instructions
- Cook the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook until no longer pink in the center, about 6-7 minutes per side. Remove from the pot and set aside to cool. Once cooled, shred the chicken using two forks or dice into bite-sized pieces.
- Prepare the Base:
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and bell pepper and cook for another 2 minutes.
- Add Spices and Tomatoes:
- Stir in the ground cumin, chili powder, paprika, and dried oregano. Cook for 1 minute to release the spices’ flavors. Add the diced tomatoes and green chilies, stirring to combine.
- Simmer the Soup:
- Pour in the chicken broth, and bring to a boil. Reduce the heat to low and let it simmer for 10 minutes to blend the flavors.
- Add Chicken and Beans:
- Stir in the shredded chicken, corn kernels, and black beans. Simmer for an additional 5 minutes until heated through.
- Season and Finish:
- Stir in the lime juice. Season with salt and pepper to taste. Adjust any other seasonings as needed.
- Serve:
- Ladle the soup into bowls and top with crushed tortilla chips or strips. Garnish with your choice of toppings like shredded cheese, sour cream, cilantro, sliced jalapeños, and avocado. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 300 kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 23g