NUTRITION

SERVINGS

INGREDIENTS

32 oz chicken breast

2 tbsp avocado oil

1 medium yellow onion

3 cloves garlic

1 medium red bell pepper

1.5 cups canned black beans

14.5 oz canned diced tomatoes

6 cups chicken bone broth

2 tsp chili powder

1 tsp ground cumin

0.5 tsp smoked paprika

0.5 tsp sea salt

0.25 tsp black pepper

0.75 cup full-fat coconut milk

3 medium corn tortillas

1.5 whole avocado

0.5 cup fresh cilantro

2 medium limes

PREPARATION

• 1

  Heat the avocado oil in a large heavy-bottomed pot over medium heat.

• 2

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

• 3

  Stir in the chili powder, cumin, smoked paprika, sea salt, and black pepper to toast the spices for 1 minute.

• 4

  Pour in the chicken bone broth and diced tomatoes, then add the raw chicken breasts and drained black beans.

• 5

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

• 6

  While the soup simmers, slice corn tortillas into thin strips and bake at 375°F for 10 minutes until golden and crispy.

• 7

  Remove the chicken from the pot, shred it using two forks on a cutting board, and return the meat to the soup.

• 8

  Stir in the full-fat coconut milk and the juice of one lime to create a creamy, bright finish.

• 9

  Ladle the soup into bowls and top with sliced avocado, fresh cilantro, crispy tortilla strips, and extra lime wedges.