Ingredients
Method
Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until fully cooked. Remove from the pot and let it rest before shredding.
Sauté Vegetables: In the same pot, add the chopped onion, bell pepper, and garlic. Sauté for 3-5 minutes, or until the vegetables are softened and fragrant.
Add Ingredients: Stir in the black beans, corn, diced tomatoes with green chilies, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil.
Shred Chicken: While the soup is heating, shred the cooked chicken using two forks. Once the soup reaches a boil, reduce the heat to low and add the shredded chicken back into the pot.
Simmer: Let the soup simmer for 15-20 minutes, allowing the flavors to meld together beautifully.
Serve: Ladle the soup into bowls, and garnish with fresh cilantro and diced avocado. Serve with lime wedges on the side for an extra zesty kick.
Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6-8