Quick Chicken, Black Bean, and Vegetable Soup
A light yet hearty Mexican-inspired soup packed with tender chicken, protein-rich black beans, and seasonal vegetables like zucchini and bell pepper in a savory tomato-broth base.
Ingredients
- Chicken breast150 g
- Chicken broth200 ml
- Onion50 g
- Garlic5 g
- Bell pepper50 g
- Canned diced tomatoes100 g
- Olive oil10 ml
- Bell pepper50 g
- Dried oregano1 g
- Salt1 g
- Black pepper0.5 g
- Zucchini50 g
- Black beans100 g
- Corn kernels50 g
- Chili powder3 g
- Cumin2 g
- Cilantro5 g
- Avocado30 g
Instructions
- 1Step 1
Dice the onion, bell pepper, and zucchini into small pieces. Mince the garlic.
- 2Step 2
Cut the chicken breast into small, bite-sized pieces.
- 3Step 3
Heat the olive oil in a pot or large saucepan over medium heat.
- 4Step 4
Add the diced onion, bell pepper, and zucchini and cook for 5-7 minutes until softened.
- 5Step 5
Add the minced garlic and cook for 1 minute until fragrant.
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