Description
A hearty and flavorful Mexican soup featuring chicken and corn, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound chicken breast, diced
- 2 cups corn kernels (fresh or frozen)
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup black beans, drained and rinsed
- 1/2 cup cilantro, chopped
- Optional toppings: avocado, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until softened, about 5 minutes.
- Add diced chicken breast and cook until browned on all sides, about 5-7 minutes.
- Stir in corn kernels, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Add black beans and cilantro; simmer for an additional 5 minutes.
- Serve hot with optional toppings like avocado and lime wedges.
Notes
For a spicier version, add jalapeños or hot sauce to taste. This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 28g
- Protein: 25g