Ingredients

  • 2 cups cooked shredded chicken
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can black beans, drained
  • 1 cup corn kernels
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 1 tbsp lime juice
  • 1/2 cup sour cream
  • 1 avocado, sliced
  • Fresh cilantro, chopped
  • Shredded cheese, optional

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes, then add garlic.
  2. Stir in tomatoes, black beans, corn, cumin, chili powder, paprika, salt, and pepper.
  3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  4. Add shredded chicken and cook for another 5–7 minutes.
  5. Stir in lime juice and sour cream until creamy.
  6. Serve hot, topped with avocado slices, fresh cilantro, and shredded cheese.

Tip: Add extra lime juice for a fresh, zesty flavor. For a lower-carb version, omit the corn and black beans and use extra chicken and vegetables.