Zesty Lime and Black Bean Chicken Soup

A vibrant, hearty soup featuring tender shredded chicken, earthy black beans, and sweet corn in a lime-infused tomato broth. Garnished with crispy corn tortilla strips for a satisfying crunch, this dish offers a fresh, modern twist on classic Southwestern-inspired soup.

Prep: 15 min · Cook: 240 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb chicken breast, boneless, skinless
• 4 cups chicken broth
• 14.5 oz diced tomatoes
• 15 oz black beans canned
• 1 cup corn frozen
• 1 cup yellow onion
• 3 cloves garlic
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 unit lime
• 3 units corn tortillas
• 0.25 cup cilantro

Cooking instructions

1. Dice the onion and mince the garlic. Slice the corn tortillas into thin strips.
2. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic, chili powder, and cumin, stirring for 1 minute until fragrant. (about 6 min) — medium
3. Add the chicken broth, diced tomatoes, black beans, corn, and chicken breasts. Bring to a gentle simmer, cover, and cook until the chicken is tender and reaches an internal temperature of 165°F, about 20 minutes. (about 20 min)
4. Remove the chicken to a cutting board, shred using two forks, and return it to the pot. Squeeze in the juice of one lime and stir in the chopped cilantro.
5. While the soup finishes, place the tortilla strips on a baking sheet and toast in the oven at 375°F until golden and crisp, about 10 minutes. Serve the soup topped with the crispy strips. (about 10 min) — 375°F