Ingredients
Scale
- 1 lb lean chicken breast, diced or shredded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium tomatoes, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 tablespoon taco seasoning (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional: Avocado slices, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until softened, about 3-4 minutes.
- Stir in the diced red and green bell peppers and cook for another 2 minutes.
- Add the lean chicken pieces and cook until lightly browned.
- Mix in the chopped tomatoes, corn kernels, and black beans.
- Pour in the chicken broth and canned diced tomatoes with their juices.
- Season with taco seasoning, cumin, chili powder, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, allowing flavors to meld.
- Stir in the lime juice and adjust seasonings if needed.
- Serve hot, garnished with fresh cilantro and optional avocado slices.