Course
Dinner
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🐓If you purchase a rotisserie chicken you can add any extra pulled chicken to the soup and skip step 2e and toss the chicken in the last 5 minutes of simmering, especially if the chicken is cold.
- 🥕 Make this recipe vegetarian or vegan by excluding the chicken, using vegetable stock instead of chicken, and using vegan friendly cheese.
- 🧈 To make this recipe Keto friendly, remove the tortilla strips and beans or use these organic soy black beans.
Ingredients:
- 1 tbsp evoo
- 1 lb chicken breast
- salt and pepper to taste
- 3 garlic cloves
- 1 yellow onion
- 1 green bell pepper
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1.5 tsp ground cumin
- 1 tsp, dried oregano
- 4 cups chicken or vegetable stock
- 1 (15 oz) can diced tomatoes
- 1 (15) oz can black beans
- 1 can corn kernels
- 1 lime
Optional Garnish:
- Shredded cheddar cheese (if not DF)
- Diced red onion
- Jalapeno slices
- Chopped cilantro leaves
- Tortilla Strips or broken up chips
Directions:
- 🔪Veg Prep (Can be done up to 3 days ahead)
- Mince garlic.
- Small dice onion.
- Small dice bell pepper.
- Soup Time
- Heat oil in a dutch oven or large pot.
- Add onion and bell pepper and cook until tender.
- Add garlic and cook for 1 minute or until the garlic becomes fragrant.
- Stir in tomato paste, chili powder, cumin, and oregano. Cook for 1 minute.
- Stir in chicken stock, tomatoes, black beans, and corn. Bring to a simmer.
- Place chicken breast in the soup, completely covered by the liquid.
- Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes or until the chicken reaches 165° internal temperature.
- Shred Chicken
- Remove the chicken and shred with 2 forks or in your stand mixer using the paddle (example).
- Add the chicken back to the soup.
- Stir in lime juice.
- Taste and add more lime, salt, and pepper to taste.
- Serve
- Scoop into bowls and optionally garnish with cheese, onion, jalapeños, tortilla strips, and/or chopped cilantro.
Reheat Options
- Reheat soup in a microwave safe bowl covered with a damp paper towel for 2-3 minutes.
- Or heat up desired amount in a pot over medium heat, at barely a simmer, for about 5-7 minutes.