Southwestern Black Bean and Vegetable Soup with Cilantro-Lime Chicken
15min
30min
3
320
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Chef's Note
For a make-ahead option, prepare the soup base and store separately from the chicken. Reheat the soup and quickly cook the marinated chicken just before serving for a fresh-tasting meal in half the time.
Tags
Ingredients
12 oz boneless, skinless chicken breast
2 whole lime
1/2 cup fresh cilantro
3 cloves garlic
4 cups low-sodium chicken broth
1 can (15 oz) black beans, canned, drained and rinsed
1 can (14.5 oz) diced tomatoes, canned
1 medium bell pepper, red
1 medium zucchini
1 medium onion
1 tablespoon ground cumin
1 teaspoon chili powder
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
In a bowl, combine the juice of 1 lime, 1/4 cup chopped cilantro, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add the chicken breasts, turning to coat. Set aside to marinate while preparing the soup.
- 2
Dice the onion, red bell pepper, and zucchini into 1/2-inch pieces. Mince the remaining 2 garlic cloves.
- 3
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- 4
Add the minced garlic, diced bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- 5
Stir in 1 tablespoon ground cumin and 1 teaspoon chili powder. Cook for 30 seconds until fragrant.
- 6
Add the drained black beans, diced tomatoes with their juice, and 4 cups chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 7
While the soup simmers, heat a non-stick skillet over medium heat. Remove the chicken from the marinade and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).
- 8
Let the chicken rest for 5 minutes, then slice into thin strips.
- 9
Season the soup with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasonings if needed.
- 10
Ladle the soup into bowls, top with sliced chicken, and garnish with the remaining 1/4 cup fresh cilantro and juice from the remaining lime.
Nutrition Information (per serving)
320
28g
25g
9g
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