January 11, 2019
This soup is filled with colorful veggies, lean chicken, and savory broth. But let’s face it, the real reason we love this soup is that of the garnishes! Elevate your experience with toppings - load up on green onions, avocado, cilantro, a zing of fresh lime juice, and even a little sour cream. So delicious!
Ingredients:2 tablespoons olive oil1 red pepper, cut into a 1/2 inch dice1 orange or yellow pepper, cut into a 1/2 inch dice1 onion, cut into a 1/2 inch diced4 garlic cloves, minced1 pound chicken breasts1 teaspoon chili powder1 teaspoon paprika1 teaspoon garlic powder1 teaspoon cumin1/2 teaspoon dried oreganoKosher salt, to tastePepper, to tasteJuice of 1 lime15 ounce can fire roasted diced tomatoes2 cups black beans (canned or cooked dried beans)2 cups chicken broth2 cups frozen corn
Garnishes: Green onions, slicedAvocado, dicedCilantro Sour cream
Directions: 1. In a large soup pot, sauté the red pepper and onion in the olive oil until the onion is just translucent. Add the garlic and saute another 2-3 minutes.2. Season with the spices, and then add the chicken breasts, lime juice, tomatoes, black beans, and chicken broth. Bring to a boil, and then simmer for 20 minutes, or until chicken is cooked through.3. Remove the chicken breasts and shred with two forks, then return the cooked and shredded chicken to the soup. Add in the frozen corn, stir and heat until soup is simmering.4. Serve hot with a garnish of green onions, avocado, cilantro, and sour cream.
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