Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 lb boneless, skinless chicken breast, cubed
  • 6 cups low-sodium chicken bone broth
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 1 can (15oz) black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chipotle powder
  • 2 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 1 tsp sea salt
  • ½ tsp cracked black pepper

Instructions:

  1. Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion and red bell pepper, stirring occasionally until the edges are charred and mahogany-colored.
  2. Stir in the minced garlic and jalapeño and cook for 60 seconds until fragrant.
  3. Add the ground cumin, smoked paprika, and chipotle powder, toasting the spices for 30 seconds.
  4. Pour in the chicken bone broth and fire-roasted tomatoes. Bring to a gentle boil, then reduce to a simmer until the broth is a vibrant deep red.
  5. Add the cubed chicken breast, black beans, and frozen corn. Simmer for 12–15 minutes until the chicken is opaque and reaches an internal temperature of 165°F (74°C).
  6. Optional: Remove the chicken from the pot, shred with two forks, and stir back into the soup.
  7. Remove the pot from the heat. Stir in the fresh lime juice, chopped cilantro, sea salt, and cracked black pepper.