Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion, (diced)
  • 1 red bell pepper, (seeded, stemmed, and chopped)
  • 1 green bell pepper, (seeded, stemmed, and chopped)
  • 3 cloves garlic, (minced)
  • 28 ounces diced tomatoes
  • 15 ounces black beans, (rinsed and drained)
  • 2 ½ cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 tablespoon fresh lime juice
  • Kosher salt and pepper, (to taste)
  • 1/4 cup chopped cilantro
  • For garnish: sour cream, (shredded cheese, avocado, cilantro, and tortilla chips)

Instruction

  • In a large pot, heat the olive oil over medium-high heat. Add the onion and peppers and cook until tender, about 5 minutes. Add the garlic and cook for 2 more minutes.
  • Stir in the diced tomatoes, black beans, broth, and shredded chicken. Add the chili powder, cumin, smoked paprika, oregano, lime juice, salt, and pepper. Stir in the cilantro.
  • Let the soup simmer for 20 minutes, stirring occasionally. Ladle the soup into bowls and serve warm with desired toppings.