Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped (optional)
- 1 lb cooked chicken breast, shredded
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup corn kernels
- 1 can black beans, rinsed and drained
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp fresh lime juice
- 2 tbsp chopped cilantro
For Serving:
- 4 small whole wheat tortillas, cut into strips
- 1 tbsp olive oil (for baking strips)
- Avocado slices (optional)
- Greek yogurt (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Toss tortilla strips with olive oil and bake for 10–12 minutes until crispy.
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, and jalapeño for 3–4 minutes until fragrant.
- Add diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer.
- Stir in shredded chicken, corn, and black beans.
- Simmer for 15–20 minutes to blend flavors.
- Stir in lime juice and cilantro.
- Serve hot topped with crispy tortilla strips, avocado, or a spoon of Greek yogurt if desired.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: 280
- Net Carbs: 28g
- Fats: 8g
- Protein: 24g