Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 2 15-ounce cans black beans rinsed and drained
- 1 14.5-ounce can diced tomatoes
- 2 cups cooked chicken breast shredded or diced
- 1 cup frozen corn kernels
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- Chopped fresh cilantro for garnish (optional)
- Sliced avocado for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper; cook until softened, about 5 minutes.
- Stir in minced garlic, cumin, chili powder, and oregano, cook for 1 minute.
- Pour in the chicken broth, black beans, and diced tomatoes. Stir well and bring to a boil.
- Lower the heat and let it simmer for 15 minutes to meld the flavors.
- Stir in the cooked chicken and corn kernels. Simmer for another 10 minutes.
- Stir in lime juice and season with salt and pepper. Ladle soup into bowls, garnishing with cilantro and avocado, if desired.