2 tablespoons olive oil
1 medium white onion , diced
1 medium red bell pepper , diced
5 cloves garlic , minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
4 cups chicken broth
3 boneless skinless chicken breasts
15 ounce can tomato sauce (passata)
15 ounce can fire roasted diced tomatoes
15 ounce can black beans
7 ounce can diced green chiles
1 1/2 cups frozen corn (or use canned)
1/2 teaspoon salt
1/2 cup freshly chopped cilantro
1/4 cup lime juice
3 cups tortilla strips or tortilla chips
2 medium avocados , diced
1 cup shredded Monterey jack cheese
1/4 cup sour cream
1 – Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
2 – Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.
3 – Remove cooked chicken from soup, shred with a fork, and return to the pot.
4 – Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.
5 – Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.
Calories: 516kcal | Carbohydrates: 45g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1743mg | Potassium: 1369mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 68.3mg | Calcium: 245mg | Iron: 4.5mg