Description
Mexican Chicken and Black Bean Soup is a comforting dish that combines tender chicken, hearty black beans, and vibrant vegetables in a spicy broth.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 cup bell peppers, chopped (any color)
- 2 cans (15 oz each) black beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the ingredients by chopping the onions and bell peppers and mincing the garlic.
- In a large pot over medium heat, add olive oil. Sauté onions and bell peppers until softened for about 5 minutes.
- Add chicken breasts and sauté until browned on both sides (approximately 4-5 minutes each side).
- Stir in chicken broth, black beans, cumin, salt, and pepper; bring to a boil.
- Reduce heat to low; cover and simmer for about 25 minutes.
- Shred the chicken in the pot using two forks and stir in fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 310
- Sugar: 2g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 70mg