Ingredients:

  • 1 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp low-sodium taco seasoning
  • 4 oz chopped green chilies
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
  • 32 oz low-sodium chicken bone broth
  • 14.5 oz fire-roasted diced tomatoes
  • 15 oz black beans, rinsed and drained
  • 15 oz sweet corn, drained
  • 0.5 cup non-fat plain Greek yogurt
  • 1 fresh lime, juiced
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Heat the avocado oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic and taco seasoning. Stir constantly for 60 seconds to bloom the spices until fragrant.
  3. Sear protein. Add 1 lb chicken breast pieces and cook for 3 minutes until the exterior is opaque. Note: It doesn't need to be cooked through yet.
  4. Deglaze pan. Pour in 32 oz chicken bone broth and use a spoon to scrape the browned bits off the bottom.
  5. Add bulk. Stir in 14.5 oz fire roasted tomatoes, 15 oz black beans, and 15 oz sweet corn.
  6. Simmer soup. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is tender and flavors meld.
  7. Temper yogurt. Place 0.5 cup Greek yogurt in a small bowl and stir in 2 tbsp of the hot broth until smooth and pourable.
  8. Finish base. Stir the tempered yogurt into the pot along with the juice of 1 lime until the broth turns velvety.
  9. Garnish. Top with 0.25 cup fresh cilantro and serve immediately while steaming and bright.