2 Tbsp. canola oil
1 1/2 lbs. boneless skinless chicken thighs, chopped
1 onion, chopped
1 Tbsp. ground cumin
1 Tbsp. chopped garlic
2 cans (15 oz. each) black beans, rinsed & drained
1 qt. chicken broth
* salt and pepper, to taste
1 avocado, sliced
Preheat a medium soup pot to High. Add canola oil, chicken, onion, cumin and garlic. Sauté 10 minutes, stirring often.
Add black beans and chicken broth. Bring to a boil, reduce to Medium-Low and cook 1 hour. Season with salt and pepper.
Serve in large soup bowls and garnish with avocado.
Calories: 310, Total Fat: 15g, Saturated Fat: 3.5g, Sodium: 330mg, Carbohydrates: 19g, Dietary Fiber: 7g, Protein: 21g