Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained
- 1 cup corn kernels
- 2 cups cooked shredded chicken
- 1 packet taco seasoning
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, cilantro, lime wedges, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until translucent.
- Add diced tomatoes, black beans, corn, shredded chicken, and taco seasoning.
- Pour in chicken broth and stir well.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- You can use cooked rotisserie chicken for quick prep.
- Customize toppings with diced avocados, sour cream, or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 60 mg