A delicious and comforting soup with a Mexican twist.
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 jalapeno pepper seeded and minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 can diced tomatoes 14 oz
- 1 can black beans 15 ounces, drained and rinsed
- 1 cup corn kernels frozen
- 2 cups chicken shredded, cooked
- Salt and pepper to taste
- 1 lime juice
- cilantro chopped (for garnish)
- Tortilla chips for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, red bell pepper, and jalapeno pepper. Sauté until the vegetables are softened, about 5 minutes.
- Add the ground cumin and chili powder. Stir to coat the vegetables with the spices.
- Pour in the chicken broth and diced tomatoes. Stir to combine.
- Add the black beans, corn, and shredded chicken. Season with salt and pepper, to taste.
- Bring the soup to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
- Stir in the lime juice.
- Serve the soup hot, garnished with fresh cilantro. Serve with tortilla chips on the side.
Nutrition
Calories: 250kcalCarbohydrates: 22gProtein: 20gFat: 8gFiber: 5g