Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Large White Onion, finely diced
  • 3 Cloves Garlic, minced
  • 1 Jalapeño, seeded and minced
  • 1 Red Bell Pepper, diced
  • 6 cups Low-Sodium Chicken Broth
  • 1 can (14.5 oz) Fire-Roasted Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1.5 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • 0.5 tsp Salt
  • 1.5 lbs Boneless, Skinless Chicken Breasts
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1.5 cups Frozen or Canned Sweet Corn
  • 3 tbsp Masa Harina
  • 0.25 cup Fresh Cilantro, chopped
  • 2 tbsp Fresh Lime Juice

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, red bell pepper, and minced jalapeño. Sauté for 5 minutes until the onions are translucent and the peppers have softened. Add the minced garlic during the final 60 seconds of sautéing until fragrant.
  2. Stir in the tomato paste, cumin, smoked paprika, and chili powder. Allow the spices to toast for approximately 1 minute to release oils. Pour in the low-sodium chicken broth and the fire-roasted tomatoes (with juices). Bring the mixture to a gentle boil.
  3. Submerge the whole chicken breasts into the boiling liquid. Reduce heat to a simmer and cook for 15-20 minutes until the chicken reaches an internal temperature of 74°C. Remove chicken, shred with two forks, and return to the pot along with the black beans and corn.
  4. In a small bowl, whisk 3 tbsp of masa harina with 1/4 cup of warm water or broth to create a smooth slurry. Stir the slurry into the soup and simmer for an additional 5 minutes until thickened. Off the heat, stir in the fresh lime juice and cilantro before serving.