INGREDENT
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 4 cups chicken broth
- 2 cups cooked and shredded chicken (rotisserie works well)
- 1/4 cup fresh cilantro, chopped (optional)
- Juice of 1 lime
For Serving (optional but delicious):
- Crushed tortilla chips
- Shredded cheddar or Monterey Jack cheese
- Diced avocado
- Sour cream
- Extra cilantro or lime wedges
Instructions
- Sauté Veggies: In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened (about 4-5 minutes). Stir in minced garlic and cook for another 1 minute.
- Spice It Up: Add cumin, chili powder, paprika, salt, and pepper. Stir for 30 seconds to toast the spices.
- Add the Good Stuff: Pour in the diced tomatoes (with juice), black beans, corn, and chicken broth. Bring to a gentle boil.
- Chicken Time: Stir in the shredded cooked chicken. Reduce heat and simmer for 15-20 minutes to blend flavors.
- Finishing Touches: Add fresh lime juice and chopped cilantro (if using). Taste and adjust seasoning if needed.
- Serve: Ladle hot soup into bowls and top with crushed tortilla chips, shredded cheese, avocado, sour cream, or anything you like!
Let me know if you want a slow cooker or Instant Pot version too!