Ingredients
Method
In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
Stir in the sliced onion and bell peppers. Cook for another 4-5 minutes until the vegetables are tender.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes with green chilies, chicken broth, black beans, and corn. Stir well to combine.
Add chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and let it simmer for about 15-20 minutes, allowing the flavors to meld.
Just before serving, stir in the lime juice for a fresh kick.
Serve hot, garnished with fresh cilantro and avocado slices on top.
Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6