Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 8 cups chicken broth
- 1 (28-ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (or more to taste)
- ½ teaspoon black pepper (or more to taste)
- 2 tablespoons fresh lime juice
- Tortilla chips, for serving
- 1 avocado, diced, for serving
- 1 cup shredded cheese (cheddar or Monterey Jack), for serving
- Sour cream, for serving
- Fresh cilantro, chopped, for serving
Instructions
- Place chicken breasts and 6 cups of chicken broth in a large pot. Bring to a gentle simmer over medium heat. Cover and cook for 15–20 minutes until cooked through.
- Remove chicken and set aside. Shred once cool enough to handle.
- Heat olive oil in the same pot over medium heat. Add chopped onion and cook for 5–7 minutes until soft.
- Add garlic and cook for 1 minute. Stir in bell pepper and jalapeño, and cook for another 3–4 minutes.
- Add tomato paste and cook for 1–2 minutes, stirring frequently.
- Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute to release flavors.
- Pour in diced tomatoes and remaining 2 cups of broth. Stir to combine and simmer uncovered for 10–15 minutes.
- Stir in corn and black beans. Return shredded chicken to the pot.
- Simmer for 5–10 more minutes. Stir in lime juice and adjust seasoning.
- Serve hot with tortilla chips, avocado, cheese, sour cream, and cilantro.
Notes
- Use rotisserie chicken to save time—add during final simmer.
- Swap chicken with extra beans and veggie broth for a vegetarian version.
- Adjust chili powder and jalapeño for preferred spice level.
- Add toppings just before serving to keep them fresh and crisp.
- Great for meal prep—flavors develop more after a day in the fridge.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
