NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

2 cloves garlic

1.5 cups chicken broth

0.25 cup tomato puree

0.25 cup black beans

0.25 cup frozen corn

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.13 whole avocado

2 tbsp Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a medium pot over medium heat.

• 2

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

• 3

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

• 4

  Add the chicken breast, chicken broth, tomato puree, black beans, and corn to the pot.

• 5

  Bring the liquid to a gentle boil, then reduce the heat and simmer for 15-20 minutes until the chicken is cooked through.

• 6

  Remove the chicken from the pot, shred it using two forks, and return the shredded meat to the soup.

• 7

  Season the soup with sea salt and black pepper to taste.

• 8

  Ladle the soup into a bowl and garnish with sliced avocado, a dollop of Greek yogurt, and fresh cilantro.