Name: Chicken and Vegetable Chili with Crispy Tortilla Strips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1 tbsp olive oil; 0.5 cup yellow onion; 1 cup bell pepper; 1 cup zucchini; 0.5 cup black beans; 1 cup diced tomatoes; 1 cup chicken broth; 1 tsp chili powder; 0.5 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium corn tortilla; 0.25 whole avocado

Chicken and Vegetable Chili with Crispy Tortilla Strips

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

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Chili with Crispy Tortilla Strips

Sautéed chicken and vibrant vegetables simmered in a smoky tomato broth, topped with golden, oven-baked tortilla strips for a satisfying crunch.

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NUTRITION

Protein

90.6g

Fat

33.0g

Carbs

75.6g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1 tbsp olive oil

0.5 cup yellow onion

1 cup bell pepper

1 cup zucchini

0.5 cup black beans

1 cup diced tomatoes

1 cup chicken broth

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium corn tortilla

0.25 whole avocado

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PREPARATION

1
Preheat oven to 375°F. Slice the corn tortilla into thin strips and bake on a parchment-lined tray for 8-10 minutes until golden and crispy.
2
Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides.
3
Stir in the onion, bell pepper, and zucchini. Sauté for 5 minutes until the vegetables begin to soften.
4
Add the chili powder, cumin, garlic powder, salt, and pepper, stirring for 1 minute to toast the spices.
5
Pour in the diced tomatoes, black beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6
Ladle the hot chili into a bowl. Top with the crispy tortilla strips and fresh avocado slices before serving.