NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

2 cups chicken bone broth

0.5 cup crushed tomatoes

0.25 cup black beans

0.25 cup frozen corn

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium corn tortilla

0.13 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and sauté for 4-5 minutes until translucent and soft.

• 3

  Stir in the minced garlic, chili powder, smoked paprika, ground cumin, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 4

  Pour in the chicken bone broth and crushed tomatoes, stirring to combine.

• 5

  Place the chicken breast into the liquid and bring to a gentle simmer.

• 6

  Cover and cook for 15-18 minutes until the chicken is fully cooked and tender.

• 7

  Remove the chicken to a plate and shred it using two forks, then return the shredded meat to the pot.

• 8

  Add the rinsed black beans and frozen corn, simmering for another 5 minutes to heat through.

• 9

  Slice the corn tortilla into thin strips and toast them in a dry skillet over medium-high heat until golden and crunchy.

• 10

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