This is a delicious, filling soup that is simple and fast to throw together. It's low fat, low carb, contains a rainbow of healthy plant foods, and an extra protein boost from the chicken. The hero ingredient that really makes this dish sing is the generous splash of freshly squeezed lime juice that is added just before serving.
This recipe makes a LOT of soup. It makes awesome leftovers to take to work for lunch the next day.
2 skinless chicken breasts
1 large red or yellow onion, diced
1 green capsicum (bell pepper), diced
1 red capsicum (bell pepper), diced
Kernels of 2 ears of corn
2 cans black beans, rinsed (or 800g black beans that you have soaked overnight and cooked yourself*)
700g tomato passata (or two cans diced tomatoes, or 8 fresh tomatoes diced)
4 cups stock or water
2 Jalapeno peppers, de-seeded and diced
1 large mild red chilli diced
1-2 avocados, peeled and diced
Juice of 6 limes
1 generous handful coriander (cilantro) leaves
1 tablespoon olive oil
1 1/2 teaspoons cumin
Salt and pepper to taste
Place diced onion, red and green capsicum in a large pot with olive oil and saute until translucent
Add in tomato passata (or diced tomatoes), black beans, water/stock, corn kernels, chillis and chicken breasts and simmer for 40-50 minutes.
Remove the chicken breasts, place on a chopping board and cut into them to check if they are cooked through. If they aren't cooked through, return them to the simmering soup for a further 10-15 minutes and check again.
When the chicken breasts are cooked through, remove from soup, place on a chopping board, slice finely (or shred with two forks) and return to the soup.
Add cumin, salt and pepper to taste. Add in more chilli if you like. Simmer for a further 5-10 minutes, taste again and make sure you are happy with the seasoning!
To serve: ladle soup into large bowls, add in a generous splash of lime juice (equivalent to 1-2 limes), half a diced avocado and a generous sprinkle of coriander (cilantro) - if you like coriander, that is!