Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- shredded cheese
- sour cream
- chopped cilantro
- avocado slices
- lime wedges
- crispy tortilla strips
Instructions
- Sauté diced onion and minced garlic in olive oil over medium heat until soft.
- Add whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
- Bring to a boil over high heat; then reduce heat to low and let simmer for 20-25 minutes until chicken is cooked through.
- Remove chicken from the pot and shred it using two forks. Return shredded chicken back into the soup.
- Serve hot with desired toppings like shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg