Ingredients
- 2 chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Tortilla chips, for topping
- Fresh cilantro, for garnish
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat.
- Cook Onion and Garlic: Add chopped onion and minced garlic to the pot, cooking until softened, about 3 minutes.
- Add Ingredients: Stir in diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes.
- Add Chicken: Add the shredded chicken to the pot and simmer for an additional 10 minutes.
- Stir in Cream: Stir in the heavy cream and cook for another 5 minutes.
- Serve: Ladle soup into bowls and top with tortilla chips and fresh cilantro. Serve hot.
Notes
- Spicy Kick: Add chopped jalapeños or hot sauce for extra heat.
- Dairy-Free Option: Use coconut cream or dairy-free heavy cream to make this soup dairy-free.
- Vegetarian Version: Omit the chicken and add extra beans and vegetables for a hearty vegetarian soup.
- Toppings: Add shredded cheese, avocado slices, or sour cream for an indulgent topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Comfort Food, Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
