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Prep Time:

Cook Time:



About the Recipe


3 boneless chicken breasts 1 cup shredded Monterrey Jack

2 Tbs vegetable oil cheese

2 Tbs minced garlic 2 Ttbs Mexican Seasoning

2 finely diced jalapenos 1 small onion, diced

6 cups low sodium chicken broth 2 bell peppers (red and yellow).

1 (14.55 oz) can fire roasted chopped)

diced tomatoes

1 (14.5 oz) can black beans,drained

Heat vegetable oil in large sauce pan. Add onions and cook for two

minutes. Once the onions are tender, add the garlic and jalapenos and

cook for another minute. Pour the chicken broth, tomatoes and beans

into the pot, then bring to a boil. Once at a boil, lower heat to simmer

and add chicken breasts and Mexican Seasoning, Cook the chicken

20-25 minutes. Once the chicken is done, remove from the pot, shred

and add back to the pot. Season to taste, ladle soup into bowl and top

with cheese, avocado slices, and crushed tortilla strips.


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