Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup tortilla chips (for topping)
- 2 tsp cumin
- 2 tsp chili powder
- Salt and pepper to taste
- Optional: shredded cheese, avocado, cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onions until translucent. Add minced garlic and cook for an additional minute.
- Add the chicken breasts, diced tomatoes, corn, black beans, chicken broth, cumin, and chili powder. Bring to a gentle boil.
- Reduce the heat and simmer for 20-25 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir well.
- Simmer for another 5-10 minutes; adjust seasoning with salt and pepper as needed.
- Serve hot in bowls topped with crushed tortilla chips and optional garnishes like cheese or avocado.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg