Mexican Chicken and Black Bean Soup

Name: Mexican Chicken and Black Bean Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 red onion (medium, diced); 1 red bell pepper (medium, diced); 3 clove garlic (minced); 1.5 pound chicken breast (boneless, skinless, whole); 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 can crushed fire-roasted tomatoes (28 oz can); 2 can black beans (15 oz can, rinsed and drained); 1.5 cup frozen sweet corn; 6 cup chicken broth (low-sodium); 0.25 cup lime juice (freshly squeezed); 0.5 cup fresh cilantro (chopped); 1 teaspoon salt

Zesty, shredded chicken breast simmered with black beans, sweet corn, and fire-roasted tomatoes in a smoky chili broth.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $2.83/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Fat
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

1 tablespoon olive oil
1 red onion (medium, diced)
1 red bell pepper (medium, diced)
3 clove garlic (minced)
1.5 pound chicken breast (boneless, skinless, whole)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 can crushed fire-roasted tomatoes (28 oz can)
2 can black beans (15 oz can, rinsed and drained)
1.5 cup frozen sweet corn
6 cup chicken broth (low-sodium)
0.25 cup lime juice (freshly squeezed)
0.5 cup fresh cilantro (chopped)
1 teaspoon salt

Instructions

Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add 1 diced red onion and 1 diced red bell pepper; sauté for 5 minutes until tender.
Add 3 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano; cook for 1 minute until fragrant.
Add 6 cups chicken broth, 1 can crushed fire-roasted tomatoes, 2 cans rinsed black beans, 1 1/2 cups frozen sweet corn, 1 teaspoon salt, and 1 1/2 pounds raw boneless skinless chicken breasts to the pot.
Bring to a boil over medium-high heat, then lower the heat to medium-low, cover, and gently simmer for 15 minutes until chicken is cooked through to an internal temperature of 165°F.
Remove the chicken breasts onto a cutting board, shred using two forks, and return the shredded chicken to the pot.
Stir in 1/4 cup lime juice and 1/2 cup chopped fresh cilantro before ladling into bowls or meal prep containers.

Notes

Packs easily for lunch; reheat in microwave for 2 minutes and pack tortilla chips separately if desired.

Nutrition (per serving)

Calories: 303
Protein: 28.7 g
Carbohydrates: 35.7 g
Fat: 4.7 g
Fiber: 7.6 g
Sodium: 1629 mg
Saturated Fat: 0.6 g
Sugar: 9.4 g
Cholesterol: 60 mg