Description
Experience the ultimate comfort in a bowl with this vibrant, Mexican-inspired soup. Featuring a rich tomato-based broth infused with earthy cumin and aromatic garlic, this one-pot meal combines tender shredded chicken, hearty black beans, and sweet corn. It is a nourishing, wholesome dish designed for busy schedules, offering restaurant-quality depth that warms the body and calms the spirit. Perfectly balanced and deeply satisfying, this recipe is a must-have for any dinner rotation.
Ingredients
2 tablespoons light olive oil
1 large yellow onion, finely chopped
4 garlic cloves, minced
1–2 jalapeño peppers, seeded and diced
32 ounces low-sodium chicken broth
28-ounce can crushed tomatoes
1 pound chicken breasts
15-ounce can black beans, drained and rinsed
15-ounce can corn, drained and rinsed
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
Fresh cilantro and tortilla strips for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, garlic, and jalapeño, sautéing until the onion is translucent.
Stir in the chili powder and cumin, cooking for 1 minute until fragrant.
Pour in the chicken broth and crushed tomatoes, bringing the mixture to a gentle simmer.
Add the chicken breasts to the broth and poach until fully cooked through, about 15-20 minutes.
Remove chicken, shred with two forks, and return it to the pot.
Stir in the black beans and corn, simmering for an additional 5-10 minutes to meld the flavors.
Season with sea salt to taste and serve hot with crispy tortilla strips and fresh cilantro.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. For a crunchier texture, add the tortilla strips immediately before serving. For extra heat, keep the seeds in the jalapeños.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg