Gluten-Free, Dairy-Free, Serves 8

• 2 lbs boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 jalapeño peppers, seeded and minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 4 cups low-sodium chicken broth
• 2 cans (15 oz) diced tomatoes
• 2 cups frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Directions:

Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside. Add the onion, garlic, red and green bell peppers, and jalapeños to the pot. Sauté for 5-7 minutes, until the vegetables are tender. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt to the pot. Stir to combine and cook for 1-2 minutes, until fragrant.

Add the chicken broth, diced tomatoes, corn, and black beans to the pot. Stir to combine and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, until the soup has thickened slightly. Stir in the chopped cilantro and lime juice. Serve hot with your favorite toppings such as avocado, chopped cilantro, and tortilla chips.