Ingredients
4 cups chicken broth
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (12.5 oz) chunk chicken, drained
1 can (10 oz) diced tomatoes with green chile peppers, drained
Crushed tortilla chips (optional, for topping)
Shredded Cheddar cheese (optional, for topping)
Instructions
- In a large saucepan, combine chicken broth, corn, black beans, chicken, and diced tomatoes with green chiles.
- Set over medium heat and bring to a gentle simmer.
- Simmer for about 15 minutes, stirring occasionally, until heated through and flavors are combined.
- Serve hot, topped with crushed tortilla chips and shredded Cheddar cheese if desired.
Notes
- For more flavor, add cumin, chili powder, or a taco seasoning packet.
- Use rotisserie or fresh chicken instead of canned for better texture.
- Make creamy by stirring in sour cream or a splash of cream of chicken soup.
- Add lime juice and cilantro before serving to brighten flavor.
- Freeze in portions for up to 2 months for easy future meals.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 3g
- Sodium: 690mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg
