Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1-3 teaspoons chiles in adobo, optional
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 1 (15 oz.) can fire roasted diced tomatoes
- 1 lb. boneless skinless chicken tenders
- 32 oz. V8 or other brand vegetable juice
- 2 cups chicken broth
- juice of 1 lime
Garnish:
- tortilla strips
- sour cream
- shredded cheddar cheese
- diced red onion
- lime wedges
Instructions
- Heat olive oil in a large pot over medium high heat.
- Add onion and cook, stirring frequently for 3-4 minutes.
- Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute.
- Add black beans, corn, tomatoes, V8, chicken broth along with a few large pinches of salt and pepper. Nestle chicken into the pot.
- Cover the pot and bring to a simmer over medium heat.
- Reduce heat to medium low and simmer, covered, for about 20-25 minutes or until the chicken is cooked through and shreds easily.
- Remove chicken from the pot, shred with two forks and return to the pot.
- Add the juice of 1 lime and season to taste with salt and pepper.
- Garnish and enjoy!
Notes
- Be sure to salt this soup liberally! The flavors in this dish are bold but there are only a couple of spices used, so salt is going to go a long way in boosting everything to the next level. A good rule of thumb is that you should taste just a hint of salt at the end of each bite.
- Everyone likes a different level of saltiness, but a lot of folks enjoy the flavors of their local restaurant more than their own home cooking because they don’t realize how much salt is actually in their favorite dish! Salt is not the enemy – highly processed foods with high sodium levels are! Eat real food and always salt your dish to taste after cooking it!
- You can use regular chicken breasts, but they will likely take a bit longer to cook as they are thicker. That’s why I love to use chicken tenders or cut the chicken breast into smaller pieces so that it cooks quicker.
- A heavy bottom pot or dutch oven is perfect for this recipe. I also like to store my leftover soup right in the pot! I just put the lid on and pop it in the fridge until we are ready to enjoy the leftovers. Then I just heat the pot over medium heat until everything is heated through, salt to taste (of course) and enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American/Mexican/Tex Mex
Nutrition
- Serving Size: 1/6 of soup
- Calories: 264
- Sugar: 9.9 g
- Sodium: 1055.8 mg
- Fat: 5.5 g
- Carbohydrates: 30.5 g
- Fiber: 8 g
- Protein: 24.4 g
- Cholesterol: 56.8 mg
