NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Yellow onion

0.5 cup Red bell pepper

2 clove Garlic

1.5 cup Low-sodium chicken broth

0.5 cup Crushed tomatoes

2 tbsp Black beans

1 tsp Extra virgin olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 whole Avocado

0.25 whole Corn tortilla

PREPARATION

• 1

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

• 2

  Add the minced garlic, chili powder, cumin, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 3

  Pour in the chicken broth, crushed tomatoes, and black beans, and bring the mixture to a gentle boil.

• 4

  Place the raw chicken breast into the pot, reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through.

• 5

  While the soup simmers, slice the corn tortilla into thin strips and toast them in a dry skillet over medium heat until crunchy.

• 6

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

• 7

  Ladle the soup into a bowl and garnish with the toasted tortilla strips and freshly diced avocado.