Ingredients
Units
Scale
- 2 tablespoons cooking oil (I used avocado oil)
- 2 boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, finely chopped
- 1 red bell pepper, chopped
- 1 15–ounce can black beans, drained and rinsed
- 1 15–ounce can sweet corn, drained
- 1 15–ounce can diced tomatoes, with the juice
- 4 cups reduced-sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lime, juiced
- 1/2 cup chopped fresh cilantro (optional, for topping)
- Sliced avocado (optional, for topping)
- Tortilla strips or corn tortilla chips for topping
Instructions
- In a large pot, heat the oil over medium heat. Add the chicken, and cook until browned on both sides and cooked through.
- Remove the chicken from the pot to a clean plate to rest.
- In the same pot, add the onion, garlic, jalapeno, and red bell pepper. Sauté for a few minutes until the veggies start to soften.
- Add the black beans, corn, and diced tomatoes, and stir to combine.
- Use two forks to shred the chicken. Or, you can also chop the chicken into bite-sized pieces. Return the chicken to the pot along with the chicken broth, chili powder, cumin, and oregano.
- Bring the ingredients to a simmer and then reduce the heat and let simmer for about 10 minutes to ensure everything is heated through.
- Turn off the heat and stir in the salt, pepper, and lime juice.
- Top with cilantro and tortilla strips and serve hot.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or, freeze for up to 2 months and defrost and reheat before serving.
- To make baked tortilla strips, you can cut several corn tortillas into strips, about ¼-inch wide. Toss them in olive oil and then lay on a baking sheet. Bake in an oven at 375 degrees F for 12-14 minutes, or until they are golden and crispy. Let them cool for a few minutes and then serve on top of your soup.
- The nutrition data for this soup does not include the tortilla strip topping.
- Feel free to top the soup with additional toppings that you like, including salsa, shredded cheese, sour cream, or avocado.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Copycat
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 342
- Sugar: 9.6 g
- Sodium: 880.1 mg
- Fat: 10.7 g
- Saturated Fat: 1.4 g
- Carbohydrates: 38.2 g
- Fiber: 8.3 g
- Protein: 27.2 g
- Cholesterol: 55.2 mg