Ingredients
20
Time
40m
Serves
6
Recipe by Megan Horsley
Ingredients
20
Time
40m
Serves
6
Dinner
1 Tbsp
Extra-Virgin Olive Oil
1
Yellow Onion
Chopped
5
Garlic Cloves
Chopped
2
Jalapenos
minced, divided
1 tsp
Sea Salt
2 Tbsp
Chili Powder
1 tsp
Cumin
1 tsp
Garlic Powder
1 tsp
Coriander
1/2 Tbsp
Chipotle Powder
1 796ml can
Fire-Roasted Diced Tomatoes
1 1/2 lb
Boneless Skinless Chicken Thighs
3 cups
Chicken Broth
1 796ml can
Black Beans
rinsed and drained
4
Corn Tortillas
sliced into 1/2-inch pieces
2
Limes
cut into wedges
1/2 cup
Marble Cheese
shredded
1/4 cup
Sour Cream
1/2 cup
Cilantro
chopped
2
Avocados
sliced
1
In a large pot on medium heat, add the olive oil and heat for one minute. Add the onion, garlic, 1 minced jalapeño, salt and spices. Cook for five minutes or until fragrant and the onion and garlic have softened.
2
Then, add the tomatoes, chicken thighs and broth. Bring to a boil and then reduce the heat to a simmer. Cover and cook until the chicken is cooked through, about ten minutes.
3
Remove the chicken and shred it with two forks. Add it back to the soup.
4
Add the black beans and heat for a few minutes.
5
Adjust the seasoning and divide the tortillas between the bowls. Pour the soup on top and garnish with the limes, cheese, sour cream, cilantro and avocado. Slice the remaining jalapeño and garnish the soup. Enjoy!
6
Substitutions: Dairy-free: omit the cheese and sour cream. Vegan: Omit the chicken, cheese and sour cream; use vegetable broth instead of chicken.
7
Notes: If you’re a fan of spice and smoky flavour, feel free to add more heat to this dish with chipotle peppers.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
