My tastes have changed significantly over the past few years. When I was married I was a very picky eater. I didn’t like my food to touch on the plate and preferred my food bland.

Today I eat almost everything and prefer everything mixed together. I have done a complete 180. I eat a lot of beans (black and red but others as well) and really enjoy a little spice. For this recipe I add a little tang to the spice with a healthy squeeze of fresh lime juice. I’ve also added fresh avocado right before eating which balances the spice of the soup very well.

I made this yesterday and it’s one of my new favorite things to eat! If you try it let me know how it turns out!

1 tsp minced garlic
1 medium diced onion
1 tbs olive oil
1 can Rotel Chili Fixins
8 cups chicken broth
3 oz dry white wine (optional)
1 large boneless skinless chicken breast
1 cup cooked black beans
1 cup frozen corn

In small saucepan heat oil. Saute garlic and onion until brown.

In large pot combine all ingredients (including garlic and onion). Bring to a boil. Boil 15 minutes. Remove chicken breast and shred with 2 forks. Return chicken to soup and simmer covered for 45 minutes.

Serves 4
Calories 259
Fat 3.3
Protein 13.8

Photo by Brooke Lark on Unsplash