For the soup:
1 pound boneless, skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. paprika
1 Tbs. olive oil, divided
1 large red onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 lime, juiced and zested
1/2 cup cilantro, chopped
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can green chilies
1 (14.5) oz can diced fire roasted tomatoes
1 Tbs. tomato paste
32 oz low sodium chicken broth
Salt & Pepper to taste
chopped fresh cilantro
Preheat oven to 350 degrees. In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika.
Brush both sides of each chicken breast with light coating of olive oil.
Sprinkle a small amount of the spice mixture onto both sides and each chicken breast
and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for 10 minutes,
and then shred. (I cubed mine).
While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch Oven.
Add the onions
along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper,
and zest and cilantro
and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans,
and stir well.
Cook for about 6 minutes until all the vegetables are tender. Add the tomato paste and stir to combine.
Slowly stir in the chicken broth
and add the cooked chicken
and bring the soup to a boil. Cover, reduce to a simmer and cook for another 15 minutes. stirring occasionally. Add salt & pepper to taste.
(I served mine with chopped tomatoes and sliced avocados)