Ingredients
Method
Preparation
- Dice the onion, bell peppers, and garlic. Cut chicken breast into bite-sized pieces or shred after cooking.
Cooking
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the onion, bell peppers, and garlic, cooking for about 4-5 minutes until softened and fragrant.
- Add the chicken pieces to the pot and stir, cooking until they turn white on the outside, about 5-7 minutes.
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to coat the chicken and veggies.
- Pour in the chicken broth, black beans, and the diced tomatoes with their juice. Stir to combine and bring the mixture to a simmer.
- Lower the heat to medium-low, cover partially with a lid, and let it simmer gently for 20 minutes, stirring occasionally.
- Turn off the heat and stir in the Greek yogurt until the soup is smooth and creamy.
Serving
- Ladle the soup into bowls, top with shredded cheddar cheese, and garnish with cilantro, jalapeños, or avocado if desired.
Notes
This soup stores beautifully in the refrigerator for up to 3-4 days and can be frozen for up to 3 months. Reheat gently on the stove or in the microwave.
