Chicken Taco Soup

Ingredients:

• 1 medium onion, chopped
• 1 carrot, chopped
• 2 tbsp extra virgin olive oil
• 1 tsp ginger paste
• 1/2 tsp garlic paste
• 1 tomato, chopped
• 1 tsp tomato paste
• 1 oz (28g) taco seasoning
• 2 fillets of chicken breasts, thinly sliced
• 15oz cooked black beans
• 3 cups low sodium organic chicken broth
• 1 cup finely chopped bell peppers
• 1 cup baby kale leaves
• 2 tbsp lemon juice
• salt (if needed)
• black pepper, to taste

For garnish — chopped fresh cilantro, avocados and lemon wedges.

Directions:

1. Heat a large saucepan on medium. Once heated, add olive oil. Saute chopped onions and carrots until onions are fragrant and carrots, softens.
2. Add ginger + garlic paste with tomato + paste. Saute until tomato softens.
3. Add sliced chicken breasts and taco seasoning. Stir to coat chicken with seasonings and ingredients.
4. Dump in cooked black beans and organic chicken broth. Bring to simmer, cover and cook for 10 minutes.
5. Use a fork to shred any large pieces of chicken breasts. Add chopped bell peppers, baby kale leaves and lemon juice.
6. Stir and remove from heat. Serve it up hot, topped with chopped fresh cilantro, avocados and lemon wedges on the side 🙂