Description
A rich and flavorful soup with tender chicken, creamy avocado, and a hint of lime. Perfect for a cozy meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, 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 and rinsed
- 1 cup corn kernels
- 1 avocado, diced
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Tortilla strips for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until no longer pink, about 6-7 minutes per side. Remove and shred.
- In the same pot, sauté onion, garlic, and jalapeño until soft, about 5 minutes.
- Add cumin and chili powder, stirring for 1 minute.
- Pour in chicken broth, diced tomatoes, black beans, and corn. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Return shredded chicken to the pot and simmer for 5 more minutes.
- Stir in avocado, lime juice, and cilantro. Season with salt and pepper.
- Serve hot, topped with tortilla strips.
Notes
- For extra creaminess, add a dollop of sour cream.
- Adjust spice level by adding more or less jalapeño.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 45mg