Low Carb Mexican Chicken Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 2 cups diced tomatoes
• 1/2 cup frozen corn
• 1/2 cup canned black beans, rinsed and drained
• 2 cups shredded cooked chicken
• 1/4 cup chopped fresh cilantro

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and jalapeno and cook until softened, about 5 minutes.
2. Stir in the cumin, chili powder, oregano, salt, and pepper and cook for 1 minute more.
3. Pour in the chicken broth, diced tomatoes, corn, and black beans. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Stir in the shredded chicken and cook until heated through, about 3 minutes more.
5. Garnish with cilantro and serve.

Interesting Facts

• This Mexican Chicken Soup is a great way to add more protein and vegetables to your diet.
• This soup can easily be made vegetarian by omitting the chicken and substituting vegetable broth.
• The jalapeno gives the soup a kick, but if you'd like to make it milder, you can omit it or substitute it with bell pepper.