This hearty soup is full of flavor and a nutrient-dense bowl of comfort. A fantastic option for busy weeknights especially during fall and winter. Black beans, the foundation of this soup, are rich in fiber, plant protein, and important nutrients like folate. They support digestion and keep you feeling full without the blood sugar roller coaster. Perfect for adding a little zest to your evening meal!
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (15-ounce) can black beans, rinsed and drained; for vegetarian option use 2 cans of black beans
- 1 (10-ounce) can diced tomatoes
- 2 (14.5-ounce) container reduced-sodium vegetable or chicken broth
- 1 cup frozen or fresh organic corn
- 1 red onion, minced
- 1 red pepper cut into small pieces
- 1 jalapeño, seeded and finely chopped (optional)
- 1/2-1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 tsp salt
- 3 tablespoons of avocado oil
- Recommended toppings:
- Sprinkle of fresh chopped cilantro per bowl
- A squeeze of fresh lime
- Avocado slices or diced green onions
- Optional Toppings: tortilla chips, plain yogurt or cheese of choice
Instructions:
- Add oil to a large ceramic, stainless steel, or cast-iron saucepan over medium heat and heat for 1 minute. Sauté the onion and red pepper with a dash of salt for 1-2 minutes.
- Add the chicken and cook for 3-5 minutes, stirring occasionally, until no longer pink.
- Add broth, corn, black beans, diced tomatoes, jalapeño, cilantro, chili powder, cumin and salt to the saucepan. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer, uncovered, for 20 minutes to allow the flavors to combine.
- Ladle the soup into bowls and top as desired.
