Description
A comforting, protein-packed one-pot meal that combines succulent shredded chicken with fiber-rich black beans, sweet corn, and zesty southwest spices. This easy-to-make Tex-Mex soup is perfect for busy weeknights, offering a clean and healthy alternative to traditional taco-inspired dinners. It scales effortlessly for large gatherings and tastes even better the next day as the flavors meld together.
Ingredients
2 lbs Chicken Breast
15 oz Black Beans, rinsed
28 oz Diced Tomatoes (fire-roasted)
4 cups Low-Sodium Chicken Broth
2 tbsp Taco Seasoning
1 cup Corn (frozen or canned)
1 Onion, diced
1 Bell Pepper, diced
Instructions
Dice the onions and bell peppers into uniform pieces.
Sauté the onions and peppers in a large pot over medium heat until softened.
Add the diced chicken to the pot and sear until the exterior turns white.
Stir in the taco seasoning to coat the chicken and vegetables thoroughly.
Pour in the chicken broth, tomatoes, beans, and corn.
Simmer for twenty minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Shred the chicken directly inside the pot using two forks.
Adjust the consistency by adding a splash of water if needed.
Notes
Substitute chicken breast with pre-cooked rotisserie chicken to save time. Using fire-roasted tomatoes adds a deeper smokiness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 85mg