YOUR SOLIN GENERATED RECIPE
Mexican Chicken and Lime Soup
Zesty chicken breast and fiber-rich black beans simmered in a fragrant lime-infused bone broth, finished with a cooling garnish of creamy avocado.
INGREDIENTS
0.5 tbsp extra virgin olive oil
0.25 cup yellow onion
0.5 medium red bell pepper
2 cloves garlic
1.5 cups chicken bone broth
4 oz chicken breast
0.5 cup black beans
0.5 tsp ground cumin
0.25 tsp chili powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.13 tsp black pepper
1 tbsp lime juice
2 tbsp fresh cilantro
0.25 whole avocado
PREPARATION
Finely dice the yellow onion and red bell pepper, and mince the garlic cloves.
Heat the olive oil in a medium pot over medium heat. Add the onion and bell pepper, sautéing for 4-5 minutes until softened.
Stir in the garlic, ground cumin, chili powder, and dried oregano, cooking for 1 minute until the spices are fragrant.
Pour in the chicken bone broth and bring the liquid to a gentle simmer.
Add the raw chicken breast to the pot. Cover and simmer for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove the chicken from the pot and shred it using two forks, then return the shredded meat to the broth.
Stir in the rinsed black beans and simmer for an additional 3 minutes to heat through.
Remove the pot from the heat. Stir in the fresh lime juice, sea salt, and black pepper.
Ladle the soup into a bowl and top with chopped fresh cilantro and sliced avocado before serving.