Chicken, Corn and Black Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound boneless, skinless chicken breast, cut into cubes
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, drained and rinsed
• 4 cups chicken broth
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, bell pepper, garlic, cumin, chili powder, oregano, salt, and pepper; cook and stir until the vegetables are softened, about 5 minutes.
3. Add the chicken and cook until it is no longer pink, about 5 minutes.
4. Stir in the corn, black beans, and chicken broth; bring to a boil.
5. Reduce the heat to low and simmer for 15 minutes.
6. Stir in the cilantro and serve.

Interesting Facts

• This soup is a great way to get your daily servings of vegetables.
• You can make this soup with any type of beans you like.
• This soup is a great way to use up leftover chicken.
• This soup can be served hot or cold.