The holiday season is over and I’m left with some extra lb’s and lots of new gifts - some of which I bought for myself. Back in November I decided to take the plunge and become an Amazon Prime member. I know, I know…. I am really late to the party. Let me tell you all - this is the best and worst thing that has ever happened to me. (If you have any MUST HAVE Prime selections, make sure you let me know!)
POSITIVES - I purchased the majority of my Christmas gifts through Prime at amazing prices, free shipping & fast delivery. I had NO idea how many things Amazon even carried. One minute I'm purchasing practical things like my shampoo then the next I'm ordering a milk frother! Let's not mention all the extra t.v. and movie options I have...
NEGATIVES - My bank account.
If I become rich one day, then there will be zero negatives! I’ve finally got myself under control in the Amazon prime department and have been doing well with dropping some of that holiday “fluff”. I’m all about the healthier AND easier meal prep and this soup below falls under both categories. Garnish with a little avocado or sour cream on top and you’ve got yourself a delicious and hearty soup.
Chicken & Black Bean Soup
*About 6 servings
2 Tablespoons olive oil
2 sweet peppers
1 small onion
1 Tablespoon minced garlic
1 24 ounce can stewed tomatoes
1 can tomatoes with diced chilies
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon dried basil
½ teaspoon salt
2 cups chicken stock
1 cup water
1 ½ lbs chicken boneless, skinless chicken breast - diced
1 can black bean, drained and rinsed
1 cup frozen corn
Avocado for garnish (optional)
In a large stock pot on medium heat, sweat peppers and onions in oil until onions are translucent - about 10 minutes.
Add in garlic, both cans of tomatoes, chili powder, cumin, basil, salt, chicken stock and water. Bring to a boil, turn to low and simmer with lid on for 20-30 minutes.
Carefully drop in chicken, and continue simmering with lid for additional 10-15 minutes. (chicken should cook fast if it is diced)
Add in black beans and corn and cook for 5 more minutes before serving. Garnish with avocado or sour cream, if desired.
**Garnish with ¼ avocado to make each serving 40/30/30 friendly!