Ingredients
1 rotisserie chicken, shredded
1 can diced tomatoes (15 oz)
1 can black beans (15 oz), drained and rinsed
1 cup frozen corn
1 cup shredded cheddar cheese
1/2 red onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 tbsp olive oil
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
2 cups chicken broth
1/4 cup chopped fresh cilantro
Juice of 1 lime
1/2 tsp salt
Freshly ground black pepper
Tortilla strips, for garnish
Avocado, sliced, for garnish
Lemon wedges, for serving
Instructions
Heat olive oil in a large pot over medium heat
Sauté onion, garlic, and bell pepper until softened
Add cumin, chili powder, and smoked paprika to the pot
Stir in diced tomatoes, black beans, corn, and chicken broth
Bring to a simmer and cook for 10 minutes
Add shredded chicken and let the soup cook for 5 more minutes
Season with salt and pepper
Ladle into bowls and garnish with cilantro, lime juice, and tortilla strips
Add cheese, avocado, and additional toppings before serving
Notes
Customize heat level with optional jalapeños
Use tortilla chips instead of strips for a crunchier texture
Leftovers stay fresh up to 4 days in the refrigerator
Serve with a side of warm tortillas or rice
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-free (dairy-free optional)
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg