Ingredients
Scale
- 2 cups shredded chicken breasts
- 1 red, green and orange pepper cut up into small chucnks
- 1/2 red onion, diced
- 3 cloves garlic, minced
- salt and pepper
- 1/2 teaspoon garlic powder
- 1/2 cup chopped cilantro
- 1 can of rotel tomatoes (with green chilie’s if you like the heat)
- 2–3 cups of chicken stock
- 1 can black beans, drained
- optional: 1/2 cup corn
Toppings
- 1 tub sour cream
- 1–8 ounce bag shredded cheese
- 1 avocado diced in cubes
- 1/4 cup cilantro
- 1/4 cup spring onions, sliced
- 1/2 lime, juiced
Instructions
- In a pan saute, peppers, onions and garlic until slightly tender, mix in cilantro, garlic powder, salt and pepper and rotel, mix together.
- Add in chicken, beans and chicken stock and simmer for 15-20 minutes on a medium high oven.
- For toppings: mix together avocado, spring onions, cilantro and lime juice.
- Serve soup with Avocado mix, cheese, sour cream and tortilla chips.
Notes
Grilled option
- If you are not using leftover chicken I recommend try grilling your chicken and then dicing it up and adding to soup. This adds another layer of flavor with the grill.
Nutrition
- Serving Size: 6