Ingredients

The following ingredients have 5 Servings
  • 1 teaspoon olive oil
  • 1 bell pepper (seeded, diced (any color))
  • 1 yellow onion (, diced)
  • 4 cloves garlic (, minced)
  • 14.5 ounce can diced tomatoes
  • 4 ounce can mild diced green chilies
  • 5 cups low-sodium chicken broth
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper (, to taste)
  • 15 ounce can black beans (, drained and rinsed)
  • 2-3 boneless skinless chicken breasts
  • 1 cups frozen corn
  • 1 Tablespoon fresh lime juice
  • 1/4 cup fresh cilantro (, chopped)
  • fresh cilantro, shredded cheese, sour cream, avocados, limes, tortilla chips

Instruction

  • Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic, and saute for 2-3 minutes until the onion starts to soften.
  • Add chicken broth and diced tomatoes chili powder, cumin, paprika, oregano, black beans and season with salt and pepper to taste. Bring soup to a simmer and cook for 15-20 minutes.
  • Cut chicken into a few pieces and add to the pot. Cook for 7-10 more minutes, until the chicken is cooked through.
  • Remove chicken and shred with forks. Return to the pot along with the corn and lime juice.
  • Serve with desired toppings, like fresh cilantro, shredded cheese, sour cream, avocado.