Description
A hearty, Mexican-inspired soup combining tender chicken, black beans, and aromatic spices. This comforting bowl is perfect for chilly evenings and can be customized with your favorite toppings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Add diced chicken and cook until no longer pink, about 6-7 minutes.
- Stir in spices, black beans, diced tomatoes, and chicken broth. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes until flavors meld.
Notes
Store leftovers in an airtight container for up to 3 days
- Feel free to add corn, jalapeños, or additional vegetables
- Garnish with avocado, sour cream, cilantro, or tortilla strips if desired
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 285
- Sodium: 580mg
- Fat: 8g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 24g