Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Shredded cheese, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, and chili powder, cooking for another minute until fragrant.
- Pour in the chicken broth, followed by the shredded chicken, diced tomatoes, black beans, and corn. Stir well to combine.
- Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for about 20 minutes, stirring occasionally.
- Stir in the heavy cream and season with salt and pepper to taste. Let it simmer for an additional 5 minutes, allowing the flavors to meld.
- Ladle the soup into bowls and top with fresh cilantro and shredded cheese before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30