Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced (approx. 1 cup / 150g)
  • 1 jalapeno pepper, seeded and minced (or less, to taste) (optional)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • 4 cups low-sodium chicken broth (950 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 cup frozen corn (150g)
  • 1 pound boneless, skinless chicken breasts (450g)
  • 1 teaspoon dried oregano (5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 lime, juiced
  • Avocado, diced (optional)
  • Fresh cilantro, chopped (optional)
  • Reduced-fat sour cream or Greek yogurt (optional)
  • Lime wedges (optional)
  • Baked tortilla strips (store-bought or homemade) (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using) and sauté until softened, about 5-7 minutes.
  2. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute, until fragrant.
  3. Pour in chicken broth and diced tomatoes. Stir in black beans and corn.
  4. Add chicken breasts and oregano to the pot. Bring to a simmer, then reduce heat and cover. Simmer for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
  5. Remove chicken from the pot and shred it using two forks.
  6. Return the shredded chicken to the pot. Stir in lime juice. Season with salt and pepper to taste.
  7. Ladle soup into bowls and top with your favourite toppings (avocado, cilantro, sour cream, lime wedges, tortilla strips).