Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 2 tsp ground cumin
- 2 tsp chili powder
- Tortilla chips (for topping)
- Shredded cheese and sliced avocado (for garnish)
Instructions
- Prepare your ingredients by chopping vegetables and shredding cooked chicken if needed.
- In a large pot over medium heat, add olive oil. Sauté diced onions and garlic until fragrant (3-5 minutes).
- Add bell peppers along with cumin and chili powder; stir for another 2 minutes.
- Pour in canned tomatoes and chicken broth; bring to a gentle boil.
- Stir in shredded chicken and black beans; simmer for 15-20 minutes to meld flavors.
- Taste and adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg