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!
2 tablespoons olive oil
1 red pepper, cut into a 1/2 inch dice
1 orange or yellow pepper, cut into a 1/2 inch dice
1 onion, cut into a 1/2 inch diced
4 garlic cloves, minced
1 pound chicken breasts
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Kosher salt, to taste
Pepper, to taste
Juice of 1 lime
15 ounce can fire roasted diced tomatoes
2 cups black beans (canned or cooked dried beans)
2 cups chicken broth
2 cups frozen corn
Green onions, sliced
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.