Description
A nourishing, soul-warming soup that combines lean chicken breast, fiber-rich beans, and vibrant vegetables in a savory broth. This one-pot wonder is a perfect balance of convenience and health, providing a satisfying protein boost without the need for complicated techniques. Ideal for busy families and meal prep, its zesty Mexican-inspired flavors only get better the next day, making it an effortless staple for any healthy lifestyle.
Ingredients
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 large onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) diced tomatoes with green chilis
4 cups low-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Fresh cilantro for garnish
Sliced avocado for serving
Fresh lime wedges for serving
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and bell pepper, sautéing until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chicken breasts to the pot and cook until slightly browned on the outside.
Pour in the chicken broth, diced tomatoes with green chilis, black beans, chili powder, cumin, and smoked paprika.
Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is cooked through.
Remove the chicken breasts, shred with two forks, and return the meat to the pot.
Season with salt and pepper to taste.
Serve warm, topped with fresh cilantro, avocado slices, and a squeeze of lime juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months. Customize your bowl by adding corn, shredded low-fat cheddar, or a dollop of Greek yogurt for extra creaminess.