Description
A warm, hearty soup loaded with tender chicken, sweet corn, and bold Mexican flavors. Perfect for a cozy meal or a flavorful weeknight dinner!
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 lb chicken breast or thighs, cooked and shredded
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup heavy cream or half-and-half
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, avocado slices, tortilla strips
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until softened, about 3 minutes.
- Add Chicken and Spices: Stir in shredded chicken, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2 minutes to infuse flavors.
- Simmer Soup: Add corn, diced tomatoes, black beans, and chicken broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Add Cream: Stir in heavy cream or half-and-half and lime juice. Simmer for another 2-3 minutes.
- Serve: Ladle into bowls and garnish with cilantro and your favorite toppings.
Notes
- For a spicier soup, add diced jalapeños or a pinch of cayenne pepper.
- Substitute cream with coconut milk for a dairy-free version.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 26g