Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 cups cooked shredded chicken (rotisserie works great)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (optional)
- Tortilla strips or crushed tortilla chips, for topping
- Shredded cheese, sour cream, avocado, and jalapeño slices (optional toppings)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Stir in minced garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
- Pour in chicken broth and diced tomatoes. Bring to a simmer.
- Add black beans, corn, and shredded chicken. Simmer for 10–15 minutes to heat through and let flavors combine.
- Season with salt, pepper, and lime juice. Taste and adjust seasonings if needed.
- Ladle soup into bowls. Top with tortilla strips or crushed chips, and garnish with cheese, sour cream, avocado, jalapeños, and cilantro if desired.
- Serve hot and enjoy!
Would you like a variation for a slow cooker or Instant Pot too? 🌟