Ingredients and Weight:
- 1 boneless, skinless chicken breast (1 pound)
- 1 tablespoon olive oil
- 1 onion, chopped (1/2 cup)
- 2 cloves garlic, minced
- 2 jalapenos, seeded and minced (1/4 cup)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (28-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn kernels, drained
- 1 avocado, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup tortilla chips, crushed
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- In a large pot, heat the olive oil over medium heat.
- Add the chicken breast and cook for 5 minutes per side, or until golden brown.
- Remove the chicken from the pot and shred it with two forks.
- Add the onion, garlic, and jalapenos to the pot and cook for 5 minutes, or until softened.
- Stir in the chili powder, cumin, and oregano and cook for 1 minute, or until fragrant.
- Add the diced tomatoes, chicken broth, black beans, and corn and bring to a boil.
- Reduce heat to low and simmer for 20 minutes, or until the soup has thickened.
- Add the shredded chicken and cook for 5 minutes, or until heated through.
- Serve the soup topped with avocado, cheddar cheese, sour cream, and tortilla chips.
Nutritional Information:
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 25 grams
- Protein: 20 grams
Dish Characteristics:
- A hearty and flavorful soup
- Perfect for a cold winter day
- Customizable with toppings
User Comments:
- "This soup was so easy to make and so delicious! My family loved it."
- "I added some chopped cilantro to my soup and it gave it a great flavor."
- "This soup is a great way to use up leftover chicken."
Special Precautions and Tips:
- If you don't like spicy food, omit the jalapenos.
- To make the soup vegetarian, omit the chicken and add an extra cup of vegetables.
- The soup can be made ahead of time and refrigerated for up to 3 days.
