By Brittanie Peterson
In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add the shredded chicken, cumin, and chili powder to the pot, stirring to coat the chicken with the spices.
Pour in the chicken broth, then add the diced tomatoes, corn, and black beans. Stir everything to combine well.
Increase the heat to bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld together.
Stir in the cooked rice and season the soup with salt and pepper to taste. Simmer for an additional 5 minutes.
Meanwhile, slice the avocado and chop the cilantro. Set aside.
To serve, ladle the soup into bowls and top with avocado slices, tortilla strips, and a sprinkle of chopped cilantro. Serve with lime wedges on the side.
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This Soup Mexican Comfort Food recipe is ready in 40 minutes and features Shredded chicken, Chicken broth, Diced tomatoes and other delicious ingredients. Contains 320 calories total.
In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add the shredded chicken, cumin, and chili powder to the pot, stirring to coat the chicken with the spices.
Pour in the chicken broth, then add the diced tomatoes, corn, and black beans. Stir everything to combine well.
Increase the heat to bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld together.
Stir in the cooked rice and season the soup with salt and pepper to taste. Simmer for an additional 5 minutes.
Meanwhile, slice the avocado and chop the cilantro. Set aside.
To serve, ladle the soup into bowls and top with avocado slices, tortilla strips, and a sprinkle of chopped cilantro. Serve with lime wedges on the side.
Calories per Serving: 320
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