Shredded chicken, tomatoes, corn, green chilis, and black beans in a flavorful broth.
Servings 6servings
Prep Time 10 minutesmins
Cook Time 45 minutesmins
Total Time 55 minutesmins
Equipment
Large Stock pot or Dutch Oven
Ingredients
2tbspOlive oil
1smallRed onion, finely diced
3-4cloves Garlic, minced
1tspCumin
1/2tspChili powder
1tspKosher salt
1/2tspPaprika
1/4tspCoriander
115 oz.Can, black beans, drained
115 oz. Can, roasted corn, drained
115 oz.Can, roasted diced tomatoes with juice
14 oz.Can, diced green chilis with juice
6-8oz.Boneless, skinless chicken breast
32oz.Chicken stock
Homemade or store-bought tortilla strips
Avocado, cilantro, green onion, and lime for garnish
Instructions
In a large Dutch oven, heat olive oil over medium-high heat. Once warm, add in diced onion. Sauté for 2-3 minutes until soft, add in minced garlic. Sauté for another 1-2 minutes until fragrant. Mix in dry seasonings.
Keeping the heat on medium-high, add in the black beans, corn, tomatoes, chilis, chicken breast, and chicken stock, Stir to combine and cover. Simmer for 35-40 minutes.
Once the chicken is cooked through, remove and shred. Return to the pot. Serve warm topped with homemade or store-bought tortilla strips. Garnish with avocados, lime, cilantro, or green onions.
This soup will keep in an airtight container in the fridge for 3-4 days.