NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup black beans

1 tsp olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.5 cup diced tomatoes

1.5 cup chicken bone broth

0.5 tsp ground cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium corn tortilla

0.13 whole avocado

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and slice the corn tortilla into thin strips, then bake for 8 minutes until they are golden and crunchy.

• 2

  Heat the olive oil in a medium pot over medium heat and sauté the diced onion and red bell pepper until the onion becomes translucent.

• 3

  Stir in the minced garlic, ground cumin, and chili powder, cooking for 30 seconds until the spices are fragrant.

• 4

  Pour in the chicken bone broth and diced tomatoes, then bring the liquid to a gentle simmer.

• 5

  Place the chicken breast into the broth and poach for 12 to 15 minutes until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pot, shred it using two forks, and return the meat to the soup along with the black beans.

• 7

  Stir in the lime juice and season the soup with sea salt and black pepper to enhance all the vibrant flavors.

• 8

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