NUTRITION

SERVINGS

INGREDIENTS

2.5 oz lean ground beef (93%)

2.5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup green bell pepper

1 cup low-sodium chicken broth

0.5 cup canned diced tomatoes

0.25 cup black beans

0.25 cup frozen corn

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp plain nonfat Greek yogurt

0.13 whole avocado

1 tsp lime juice

PREPARATION

• 1

  In a large pot, heat olive oil over medium heat and brown the ground beef until fully cooked, then drain any excess fat.

• 2

  Add the diced onion and bell pepper to the pot, sautéing for 5 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the chili powder, cumin, garlic powder, oregano, salt, and pepper, coating the meat and vegetables in the aromatic spices.

• 4

  Pour in the chicken broth and diced tomatoes, bringing the mixture to a gentle boil before reducing the heat to a simmer.

• 5

  Fold in the shredded chicken breast, black beans, and corn, letting the soup cook for another 10 minutes to allow the flavors to meld.

• 6

  Ladle the hot soup into a bowl and top with a dollop of Greek yogurt, sliced avocado, and a fresh squeeze of lime juice.