Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (or use cooked chopped chicken, see notes)
  • salt and pepper (to taste)
  • 2 tablespoons olive oil (divided)
  • 1 yellow onion (diced)
  • 2 celery stalks (diced)
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika ((or use chili powder or cayenne pepper for spice!))
  • ½ teaspoon dried oregano
  • 3 cups chicken broth
  • 1 14-oz can fire-roasted diced tomatoes (with the liquid)
  • 1 sweet potato
  • 2 14-oz cans black beans (drained and rinsed, or use 1 for a less beany soup)
  • ½ cup fresh parsley or cilantro (finely diced (from ½ - 1 bunch))
  • 1-2 teaspoons fresh lime juice

Instruction

  • Season the chicken with salt and pepper on both sides.
  • In a soup pot with a heavy bottom, heat 1 tablespoon of olive oil. Place the chicken in the preheated skillet, and allow to cook on high heat undisturbed for 5 minutes, or until nicely browned. Flip the chicken and allow to cook for 5 more minutes.
  • Move the chicken to one side of the skillet and lower the heat to medium. Add 1 more tablespoon of olive oil and the diced onion and celery. Sauté the onion and celery for about 3 minutes, or until they start to sweat.
  • Add the garlic powder, ground cumin, paprika, and dried oregano (½ teaspoon each). Continue to sauté for another 3 minutes.
  • Add 3 cups of chicken stock and can of diced tomatoes (with the liquid). Cover with a lid, bring to a boil, then reduce the heat to simmer for 10 minutes.
  • Use tongs to carefully remove the chicken breasts onto a large plate or cutting board. Use forks to shred the chicken.
  • Add the shredded chicken back to the pot. Add the diced sweet potato and drained black beans. Stir, bring to a boil, and simmer for about 10 minutes, or until the sweet potatoes are fully cooked and easily pierced with a fork.
  • Remove from heat and stir in fresh parsley or cilantro, season with additional salt, pepper and lime juice, if desired. Serve hot with fresh bread for dipping.