Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1 jalapeño, seeded and minced (optional, adjust to taste)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • 1/4 teaspoon dried oregano (1.25 ml)
  • 6 cups chicken broth (1.4 liters), low sodium preferred
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained (411g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 cup frozen corn (150g)
  • 1.5 lbs boneless, skinless chicken breasts (680g)
  • 1 lime, juiced
  • Salt and freshly ground black pepper to taste
  • Corn tortilla chips, for serving
  • Optional toppings: avocado, shredded cheese (cheddar, Monterey Jack, or pepper jack), sour cream or Greek yogurt, chopped cilantro, green onions, hot sauce

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using) and sauté until softened, about 5-7 minutes.
  2. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute more, stirring constantly, until fragrant. This blooms the spices, releasing their flavor.
  3. Pour in chicken broth and add fire-roasted diced tomatoes and black beans. Bring to a simmer.
  4. Gently place chicken breasts into the simmering broth. Reduce heat to low, cover, and simmer until chicken is cooked through, about 20-25 minutes, or until an internal temperature of 165°F (74°C) is reached.
  5. Remove chicken from the pot and let it cool slightly. Shred the chicken with two forks.
  6. Return the shredded chicken and frozen corn to the pot. Simmer for 5 minutes to heat the corn.
  7. Stir in lime juice. Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings and tortilla chips.