Description
A hearty and flavorful chicken black bean soup that is perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- 1 lb boneless skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (15 oz) can diced tomatoes with green chilies
- 2 tablespoons taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 4 cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until it begins to soften. Stir in the garlic and cook for another 30 seconds, just until fragrant. - Step 2: Build the Base
Place the chicken breasts directly into the pot. Add the black beans, corn, diced tomatoes, taco seasoning, chili powder, cumin, and chicken broth. Season lightly with salt and pepper. - Step 3: Simmer & Cook
Bring the soup to a gentle boil, then reduce heat and let it simmer, uncovered, for about 20–25 minutes — or until the chicken is fully cooked and tender. - Step 4: Shred the Chicken
Once the chicken is cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup and stir well to combine all the flavors. - Step 5: Taste & Serve
Taste the soup and adjust seasoning as needed. Serve hot, garnished with toppings like avocado slices, shredded cheese, crushed tortilla chips, or a dollop of Greek yogurt.
Notes
- This soup can be made ahead of time and stored in the refrigerator or freezer for later use.
- Feel free to customize the toppings based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg