“Those who hope in the Lord will renew their strength. ” – Isaiah 40:31
Diced chicken simmered with black beans, pinto beans, sweet corn, diced tomatoes, and bold spices, brightened with fresh lime and cilantro. A vibrant Southwestern bowl with serious depth.
Ingredients
- 1½ lbs boneless skinless chicken breasts, diced
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup tomato sauce
- 2 tsp chili powder
- 1½ tsp cumin
- 1½ tsp smoked paprika
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1½ tsp salt
- ½ tsp black pepper
- 1 Tbsp lime juice
- Fresh cilantro
Instructions
Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned.
Stir in onion, garlic, and bell pepper and cook until softened. Add beans, corn, diced tomatoes, chicken broth, and tomato sauce.
Season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well to combine.
Bring soup to a gentle boil, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, stirring occasionally.
Stir in lime juice and taste for seasoning. Serve hot topped with fresh cilantro.
Nutrition
Nutrition (Per Serving) Calories: 350 | Total Fat: 8g | Saturated Fat: 2g | Carbs: 34g | Sugar: 6g | Fiber: