Servings: 8 servings
Ingredients
- 1 tbs olive oil
- 1 red bell pepper
- 1 red onion
- 3 cloves garlic
- 1 jalapeno seeded
- 1 chipotle pepper in adobo sauce
- 1 tbs adobo sauce
- 2 chicken breasts*
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- 1 6 ounce can of tomato paste**
- 10 cups of reduced sodium chicken stock or broth
- 1 15 ounce can of black beans drained and rinsed
- 1 cup of frozen corn
- the juice of 2 limes
For garnish
- corn tortillas cut into strips
- cheddar cheese
- cilantro
- sour cream
Instructions
- Heat a medium soup pot over medium heat with a tablespoon of olive oil. While pot is heating, chop the pepper, onion, and jalapeno. Add to the oil along with crushed garlic, chipotle pepper and adobo sauce. Sprinkle with a little salt and pepper. Cook for about 3 minutes or until the veggies begin to soften and get fragrant. Work in the tomato paste with a spoon, stirring to incorporate. Add the chicken breasts, season with salt, pepper, chili powder and cumin. Add the chicken broth and bring to a simmer. Cook for about 30 minutes or until the chicken is cooked and can be pulled apart with a fork. Stir in the juice of 2 limes, the drained and rinsed black beans, and the corn. Cook for an additional 5 minutes or until the veggies are warmed through. Serve hot. Garnish with corn tortilla strips, cheddar cheese, sour cream, and cilantro.
Notes
* Feel free to replace the chicken breasts with shredded rotisserie chicken. If you use that method, just bring to a simmer and then add the rest of the veggies, no need to cook for as long.
**Feel free to sub in a can of fire roasted diced tomatoes, salsa, or taco sauce.
Nutrition
Serving: 1bowl
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