Chicken and Black Bean Soup with Red Onion and Avocado

This soup is very easy and quick on a weeknight. It’s a medium weight for when you want something nourishing but not too heavy. It’s a nice change from the very thick black bean soups that are usual. I sometimes take out some of the beans and broth at the end and puree them in a food precessor, then add back in, to thicken the soup a bit if I don’t want it to be as brothy. This recipe size makes two dinner servings with enough leftover for lunch the next day.

2 chicken breasts, rinsed, patted dry, and cut into bite-sized pieces
1 T olive oil
1 red onion, diced
3 cloves garlic, minced
1.5 tsp oregano
1.5 tsp cumin
4 c. chicken broth
2 cans black beans
Salt and pepper
Sliced avocado

In a soup pot, brown chicken in olive oil, then add onion, garlic, oregano, and cumin and saute till onions are golden and fragrant. Add the black beans and the chicken stock and some salt and pepper; simmer very gently for about 10 minutes. Top with avocado, cilantro, and feta.


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