A comforting and flavorful soup with tender chicken and Mexican-inspired spices, topped with crunchy tortilla strips and creamy avocado.
Ingredients:
- 1 lb boneless, skinless chicken thighs
- 1 onion, diced
- 1 red bell pepper, diced
- 1 can 14
- 5 oz diced tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Tortilla strips, avocado, cilantro, lime wedges for serving
Instructions:
Cook chicken thighs on low for a long time
Blend the tomatoes, corn, black beans, cumin, paprika, onion, and bell pepper into small pieces
Add the chicken broth and season with salt and pepper
Put the lid on top and set the heat to low
Before you serve, use forks to shred the chicken
Hot tortilla strips, avocado, cilantro, and lime wedges should be served with it
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