Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb chicken breast
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 6 cups chicken broth
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt, to taste
Optional Garnish
- Tortilla strips
- Lime juice
Instructions
- Heat oil: In a large pot, warm 1 tablespoon of olive oil over medium heat, preparing for sautéing.
- Sauté onion and garlic: Add the diced onion to the pot and cook until it turns soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add main ingredients: Place the whole chicken breast into the pot, then add the diced tomatoes with their juices, drained black beans, corn, chicken broth, chili powder, cumin, and salt to taste.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 25 minutes, ensuring the chicken is fully cooked and all flavors meld together.
- Shred chicken: Remove the cooked chicken breast from the pot and shred it using two forks or your hands. Return the shredded chicken to the soup and stir well to combine.
- Serve: Ladle the soup into bowls and optionally top with crunchy tortilla strips and a squeeze of lime juice for an added brightness and texture.
Notes
- Add fresh lime juice when serving for bright, fresh flavor.
- Adjust the chili powder quantity to control spice level according to your preference.
- Use homemade tortilla strips or store-bought for garnish to add crunch.
- Substitute chicken thighs for a juicier texture if preferred.
- Leftovers keep well refrigerated for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
