Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn kernels
- 1 can diced tomatoes with green chilies
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 tablespoon olive oil
- Fresh cilantro and shredded cheese for topping
- Sliced lime for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove and shred chicken.
- Add shredded chicken back into the pot along with diced tomatoes, beans, corn, chicken broth, and taco seasoning.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes to allow flavors to meld.
- Serve hot, garnished with cilantro, cheese, and lime slices.
Notes
- You can substitute ground chicken or turkey for shredded chicken.
- Adjust spice level with more or less green chilies or taco seasoning.
- This soup is great for meal prep and refrigerates well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg