Prep Time: 20 minutes
Cooking Time: 40 minutes
Ingredients
Directions
Preparation
1. In a medium saucepan, add chicken breasts and water. Bring to a rolling boil over medium-high heat, then reduce heat. Cover pan and allow to simmer for 15-20 minutes, until chicken is no longer pink. Remove chicken breasts from the water and set aside to cool.
2. Heat olive oil over medium heat in a large soup pot. Add bell pepper, jalapeno, onion, carrots, and garlic. Cook for 5 minutes, stirring occasionally.
3. Stir in spices and sauté an additional 60 seconds. Add tomatoes, green chilies, chicken broth, and water. Increase heat to medium-high and bring to a boil. Reduce heat to medium, cover pot, and simmer for 10 minutes.
4. Meanwhile, shred chicken breasts with 2 forks, or chop into cubes.
5. Stir in beans, corn, and shredded chicken. Cover and simmer another 15 minutes, or until carrots are tender. Serve immediately with optional toppings!
Optional Toppings: Lime wedges, avocado, fresh cilantro, tortilla chips, shredded cheese, sour cream
Nutrition Facts
Calories: 240
Fat: 4 g
Carbohydrates: 31 g
Sodium: 630 mg
Fiber: 10 g
Protein: 21 g
Cholesterol: 45 mg