Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 4 cups cooked shredded chicken
- 1 can diced tomatoes (14 oz)
- 1 can black beans (15 oz), drained
- 1 cup corn kernels
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add chili powder and cumin, cook for 1 minute.
- Stir in shredded chicken, diced tomatoes, black beans, corn, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper, serve hot.
Notes
- Feel free to add diced peppers or jalapeños for extra spice.
- Top with shredded cheese, sour cream, and fresh cilantro for garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 55mg