An easy and satisfying one-pot soup filled with chicken, beans, tomatoes, and corn.
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
Author:
Crystal
An easy and satisfying one-pot soup filled with chicken, beans, tomatoes, and corn.
Ingredients
-
3 cups The Brothery Chicken Bone Broth
-
5 chicken thighs, boneless and skinless
-
1 medium onion, chopped
-
2 jalapeño peppers, chopped and seeds removed
-
1 can (28 oz) crushed tomatoes
-
1 can (28 oz) diced tomatoes
-
1 can (19oz) black beans, drained
-
1 cup corn (fresh, frozen, or canned)
-
3 cloves garlic, minced
-
2 tsp chilli powder
-
1 tsp cumin
-
1 tsp salt
-
Fresh limes, ripe avocado, tortilla chips for topping and serving.
-
2 Tbsp olive oil
Directions
Heat olive oil over medium-high heat in large pot. Add onions, garlic, and jalapeños. Sauté while stirring regularly until onion and pepper has softened, about 5 minutes.
Add crushed tomatoes, diced tomatoes, The Brothery Chicken Bone Broth, black beans, corn, salt, cumin, and chilli powder. Stir well and bring to a boil.
Once soup is boiling, add chicken thighs (whole) and reduce to simmer. Simmer for 25 minutes.
After 25 minutes, remove cooked chicken thighs from the soup pot and shred chicken using two forks. Return shredded chicken to soup pot and stir. Simmer for 5 minutes. Serve hot with fresh lime juice, avocado slices, and tortilla chips.