Chicken Tortilla Soup with Black Beans and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Tortilla Soup with Black Beans and Avocado

YOUR SOLIN GENERATED RECIPE

Chicken Tortilla Soup with Black Beans and Avocado

A vibrant Mexican-inspired soup simmered with shredded chicken, black beans, and fire-roasted tomatoes, topped with creamy avocado and a squeeze of fresh lime.

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NUTRITION

427kcal
Protein
41.6g
Fat
10.8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Shredded Chicken Breast

1/3 cup Black Beans

2 cups Low Sodium Chicken Broth

1/4 Avocado

1/2 cup Diced Tomatoes

1/2 cup Diced Onion and Bell Pepper

10g Baked Corn Tortilla Strips

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PREPARATION

  • 1

    Sauté the diced onion and bell pepper in a large pot over medium heat until softened.

  • 2

    Stir in chili powder and cumin, cooking for one minute until fragrant.

  • 3

    Pour in the chicken broth, diced tomatoes, and black beans, then bring the mixture to a gentle simmer.

  • 4

    Add the pre-cooked shredded chicken breast to the pot and heat through for about 5 minutes.

  • 5

    Ladle the hot soup into a bowl and top with fresh avocado slices and the baked tortilla strips.

  • 6

    Finish with a squeeze of fresh lime and optional cilantro for a bright, zesty kick.

Chicken Tortilla Soup with Black Beans and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Tortilla Soup with Black Beans and Avocado

YOUR SOLIN GENERATED RECIPE

Chicken Tortilla Soup with Black Beans and Avocado

A vibrant Mexican-inspired soup simmered with shredded chicken, black beans, and fire-roasted tomatoes, topped with creamy avocado and a squeeze of fresh lime.

NUTRITION

427kcal
Protein
41.6g
Fat
10.8g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Shredded Chicken Breast

1/3 cup Black Beans

2 cups Low Sodium Chicken Broth

1/4 Avocado

1/2 cup Diced Tomatoes

1/2 cup Diced Onion and Bell Pepper

10g Baked Corn Tortilla Strips

PREPARATION

  • 1

    Sauté the diced onion and bell pepper in a large pot over medium heat until softened.

  • 2

    Stir in chili powder and cumin, cooking for one minute until fragrant.

  • 3

    Pour in the chicken broth, diced tomatoes, and black beans, then bring the mixture to a gentle simmer.

  • 4

    Add the pre-cooked shredded chicken breast to the pot and heat through for about 5 minutes.

  • 5

    Ladle the hot soup into a bowl and top with fresh avocado slices and the baked tortilla strips.

  • 6

    Finish with a squeeze of fresh lime and optional cilantro for a bright, zesty kick.