NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

5 oz boneless skinless chicken breast

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp smoked paprika

1.5 cup low-sodium chicken broth

0.5 cup diced tomatoes

0.25 cup black beans

0.25 cup corn kernels

0.13 tsp sea salt

0.13 tsp black pepper

1 medium corn tortilla

0.13 whole avocado

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

  Add the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, chili powder, ground cumin, and smoked paprika, cooking for one minute to toast the spices.

• 4

  Pour in the chicken broth and diced tomatoes, then add the whole chicken breast to the liquid.

• 5

  Bring the soup to a gentle simmer and cook for 12-15 minutes until the chicken is cooked through.

• 6

  While the soup simmers, slice the corn tortilla into thin strips and toast them in a dry skillet until crisp and golden.

• 7

  Remove the chicken breast from the pot, shred it using two forks, and return the meat to the soup along with the rinsed black beans and corn.

• 8

  Stir in the lime juice, sea salt, and black pepper, then simmer for an additional 2 minutes to meld the flavors.

• 9

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