Ingredients
2 cups shredded rotisserie chicken
1 can (28 oz) black beans, drained and rinsed
1 can (28 oz) diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
6 cups low-sodium chicken broth
1 (15-oz) can tomato sauce
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
Stir in chili powder, cumin, smoked paprika, and cayenne; cook for 1 minute.
Add chicken broth, diced tomatoes, tomato sauce, black beans, and shredded chicken. Simmer 15 minutes.
Season with salt and black pepper. Serve warm with cilantro, lime, or tortilla strips.
Notes
Use corn tortilla strips as a gluten-free alternative.
Add a splash of lime juice for brightness if desired.
Can be stored in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg