Warm, spicy, creamy, protein-packed — this bowl is comfort meets fuel. It’s quick, clean, and makes enough to feed you all week.
Ingredients:
- 2 tbsp olive or avocado oil
- 1–1 ½ lbs organic chicken breasts
- 2 (10 oz) cans fire-roasted tomatoes with green chiles
- 1 (15 oz) can black beans, drained & rinsed
- 1 (4 oz) can diced green chiles
- 2 bell peppers, diced
- 1 small jalapeño, diced (optional for a little 🔥)
- 1 small red onion, finely diced
- 2 zucchinis, chopped
- 4 cups chicken broth
- 1 tsp salt
- 2 tbsp @harmonyblends Southwest Blend
- ½ cup coconut milk or half & half
- Juice of 2 limes
- 1 cup tortilla chips, crushed
Toppings (the fun part):
Greek yogurt or sour cream • Shredded Mexican cheese • More tortilla chips (non-negotiable) • Avocado • Cilantro • Jalapeño • Hot sauce
How to Make It:
- Heat a large soup pot over medium heat. Add oil and sear chicken for about 2 minutes per side. Set aside.
- In the same pot, add another drizzle of oil and toss in onion, jalapeño, bell pepper, and zucchini. Season with salt, pepper, chili powder, garlic powder, paprika, cumin, and dried oregano. Sauté 5 minutes until fragrant.
- Add the beans, tomatoes, green chiles, chicken broth, and seared chicken. Bring to a boil, cover, and simmer 25–30 minutes.
- Remove the chicken and shred with two forks. Add coconut milk and crushed tortilla chips to the pot, then blend everything until smooth using an immersion blender.
- Add the shredded chicken back in, stir, and load up your bowl with your favorite toppings.