Description
A hearty and flavorful soup with tender chicken, creamy avocado, and a zesty lime finish.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained
- 1 cup corn kernels
- 1 avocado, diced
- 1 lime, juiced
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned. Remove and shred.
- Add onion, garlic, and jalapeño to the pot. Sauté until softened.
- Stir in cumin and chili powder. Cook for 1 minute.
- Pour in chicken broth, diced tomatoes, black beans, and corn. Bring to a boil.
- Reduce heat and simmer for 15 minutes. Add shredded chicken.
- Stir in lime juice. Season with salt and pepper.
- Serve topped with avocado, tortilla strips, and cilantro.
Notes
- Use rotisserie chicken to save time.
- Adjust spiciness by adding more or less jalapeño.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican