Mexican Chicken, Bean and Corn Soup
A brothy Mexican chicken soup with beans, corn, tomatoes, and tortilla strips for a satisfying but lighter lunch.
- Calories
- 690
- Protein
- 45g
- Carbs
- 72g
- Fat
- 22g
Per serving
Ingredients
For 4 servings · 35 min total
- boneless skinless chicken breast1 1/4 lb
- low-sodium chicken broth6 cup
- diced tomatoes2 can
- black beans1 can
- corn kernels2 cup
- yellow onion1/2
- carrot2
- garlic4 clove
- corn tortillas8
- lime1
- fresh cilantro1/2 bunch
- ground cumin1 tsp
Instructions
- 1Place the chicken, broth, onion, carrot, garlic, cumin, and tomatoes in a pot. Bring to a gentle simmer and cook until the chicken is fully cooked.
- 2Remove the chicken, shred it with two forks, and return it to the pot.
- 3Stir in the black beans and corn and simmer until hot.
- 4Toast or bake the tortillas until crisp, then break them over the soup. Finish with lime juice and cilantro.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.