Spicy Chicken Soup

By BFL Team

Chicken Soup
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  • Cooking spray
  • 1 cup onion, diced
  • 2/3 cup green bell pepper, diced
  • 1 tablespoon bottled, minced garlic
  • 1 jalapeno pepper, seeded and minced
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • 2 cups fat-free chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes, un-drained
  • 2 tablespoons fresh cilantro, chopped
  • 1 cup avocado, diced (optional)


Heat a non-stick Dutch oven over medium heat. Coat pan with cooking spray. Add onion, bell pepper, garlic and jalapeno to pan; sauté for two minutes. Add pork; cook three minutes. Add broth, cumin, salt, pepper, beans and tomatoes. Bring to a boil.

Partially cover, reduce heat and simmer six minutes or until pork is done, stirring
occasionally. Remove from heat and stir in cilantro. Serve with avocado.


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