NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

1.5 cup chicken broth

2 tbsp black beans

2 tbsp sweet corn

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium corn tortilla

0.13 whole avocado

1 tsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F. Slice the corn tortilla into thin strips, place them on a baking sheet, and bake for 8-10 minutes until golden and crisp.

• 2

  In a medium pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for 4-5 minutes until the vegetables are softened.

• 3

  Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until the spices are fragrant.

• 4

  Add the whole chicken breast, tomato puree, and chicken broth to the pot. Bring the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easy to shred.

• 6

  Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

• 7

  Stir in the black beans and sweet corn, cooking for another 2-3 minutes to heat through. Season with sea salt and black pepper.

• 8

  Ladle the soup into a bowl and top with the crisp tortilla strips, diced avocado, and fresh cilantro.