This delicious soup is great as a main course or as a side. And the surprise ingredient adds a great, fresh twist.

Southwest Chicken & Black Bean Soup With A Twist

• 1 large carrot, chopped
• 1 red bell pepper, diced
• 1 teaspoon oil of choice (I used avocado oil)
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 teaspoons
• chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 cup no salt-added petite diced tomatoes, undrained
• 2 cans (14.5 oz) reduced-sodium black beans, drained and rinsed
• 1 pound boneless skinless chicken, diced
• 4 cups no salt added chicken broth
• juice of 2 limes
• 2 teaspoons cilantro, chopped

Directions

1. Heat the oil in a saucepan, add the onions, cook for 3-4 minutes.
2. Add the carrot and pepper, and cook another 2-3 minutes, until the vegetables start to soften.
3. Add the chicken, garlic, and spices, and cook until no longer pink.
4. Add the tomatoes, and beans.
5. Stir to combine all ingredients and slowly add the stock.
6. Bring the soup to a boil then reduce heat and simmer for 15 minutes.
7. Puree 1/3 of the soup with an immersion blender or mash using a potato masher.

THE SURPRISE INGREDIENT?

Fresh squeezed lime juice.

Just add fresh squeezed lime juice to the pot or individual bowl to this flavorful soup for a twist.

The lime juice enhance the overall flavor with the acidic natural acting as a natural flavor booster—similar to salt— waking up the other ingredients (like onion, peppers, and broth) and making them pop on your palate.

It also balances earthy and smoky southwest spices like cumin, chili powder, and garlic, adding a sharp, tangy contrast and surprise to the tounge.

Sprinkle on the fresh cilantro and serve.