Ingredients Recap:
1 lb boneless, skinless chicken breasts
1 medium onion, diced
2 cloves garlic, minced
1 can (4 oz) diced green chilies
4 cups chicken broth
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 teaspoon ground cumin
1 teaspoon chili powder
Optional toppings: shredded cheese, sour cream, diced avocado, lime wedges, or fresh cilantro
Instructions
1. Sauté the Aromatics:
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4–5 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
2. Add Chicken and Broth:
Place the chicken breasts in the pot and pour in the chicken broth.
Add the diced green chilies, ground cumin, and chili powder. Stir to combine.
3. Simmer:
Bring the soup to a boil, then reduce the heat to low.
Cover and simmer for 20–25 minutes, or until the chicken is cooked through.
4. Shred the Chicken:
