Ingredients
2 tsp olive oil
12 ounces boneless, skinless chicken breasts, cut into bite sized pieces
1 large onion, chopped
2 medium bell peppers
1 ½ cups green beans, cut into ¼ inch pieces, fresh or frozen
2 cloves garlic, minced
1 tsp chili powder
6 cups low-sodium chicken bone broth
1 can diced tomatoes
4 cups spinach
1 ½ cups corn, fresh or frozen
½ cup chopped cilantro
1 lime
Directions
- Heat oil in a large soup pot over medium-high heat
- Add chicken and cook, turning occasionally, until lightly browned, 3-5 minutes, transfer
to a plate and set aside. - Reduce the heat to medium and add the onion, peppers, green beans, and garlic. Cook,
stirring, until beginning to soften about 5-7 minutes. Stir in chili powder for about 30
seconds. Stir in broth and tomatoes and bring to a boil. Reduce heat to maintain a
simmer and cook for about 15 minutes, until vegetables are tender, stir occasionally. - Add the chicken, spinach and corn. Return to a simmer and cook for 15 minutes to heat
through. - Top each portion with cilantro and lime juice, serve with lime wedges.
Nutritional info per serving: serves 8
Calories: 260
Protein: 22 g
Fat: 6 g
Carbs: 30 g
