Chicken & Black Bean Soup

• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Chicken breast(500 g)
• Black pepper(½ tsp)
• Salt(1½ tsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Black Beans(400 g)
• Corn(200 g)
• Chicken Broth(750 ml)
• Lime(1)
• Coriander(15 g)optional
• Avocado(1)optional

Method

1. 1

   Dice the {Onion} and {Bell pepper}, mince the {Garlic}, roughly chop the {Fresh cilantro}, and cut the {Lime} into wedges.

   ~8 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add the {Onion} and {Bell pepper} with half the {Salt}, and cook until softened. Stir in the {Garlic}, {Cumin}, {Smoked paprika}, and {Oregano} for the last minute.

   ~6 min

3. 3

   Add the {Tomato paste} and cook briefly, then stir in the {Canned tomatoes}, {Chicken Stock}, remaining {Salt}, and {Black pepper}. Nestle in the {Chicken breast}. Bring to a gentle boil.

   ~4 min

4. 4

   Lower the heat and simmer until the {Chicken breast} is cooked through and easy to shred.

   ~15 min

5. 5

   Lift out the {Chicken breast}, shred it with two forks, then return it to the pot with the {Black Beans} and {Corn}. Simmer until the beans are heated through and the broth thickens slightly.

   ~7 min

6. 6

   Squeeze in half the {Lime}. Ladle the soup into bowls and top with {Fresh cilantro} and diced {Avocado}, if using. Serve with the remaining {Lime} wedges alongside.

   ~1 min