Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened.
- Add shredded chicken, black beans, kidney beans, and diced tomatoes.
- Pour in chicken broth and stir well.
- Season with cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot.
Notes
- Adjust spices to your taste.
- Top with cilantro or sour cream if desired.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken and Bean Soup, hearty soup, chicken soup, bean soup