1 Tbsp. vegetable oil
1 medium green pepper, seeded and finely chopped
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 Tbsp. chili powder
5 c. low-sodium chicken broth
3 c. cooked, shredded chicken (from a rotisserie chicken)
1 (14.5 oz.) can no-salt-added diced tomatoes
1 (14.5 oz. can) black beans, drained and rinsed
2 Tbsp. lime juice
3/4 tsp. salt
1/2 of a firm, ripe avocado, cut into chunks
1 c. crumbled baked tortilla chips (optional)
Heat the oil in a large saucepan over medium-high heat. Add green pepper, onion, and jalapeno to saucepan and cook, stirring often, for seven minutes. Stir chili powder into pot and cook, stirring occasionally, for one minute.
Pour broth and one cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for ten minutes. Stir in chicken, tomatoes, beans, lime juice, and salt; cook for five minutes or until warmed through.
Ladle 1 1/2 cups soup into bowls; divide avocado chunks among bowls. Serve with chips on top, if desired.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 4g
Saturated fat 0g
Dietary fiber 5g