4 Serves
45 Mins
Heat the olive oil in a heavy saucepan over medium heat.
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Vitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
140 µg / 400 µgCalcium
343 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
578 mg / 1,250 mgPotassium
1007 mg / 4,700 mgSodium
1389 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
19 g / 20 gCholesterol
125 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Add the diced onion and minced garlic to the saucepan, sautéing until the onion is translucent and fragrant.
Add the cooked chicken to the saucepan and brown it lightly.
Pour in the chicken stock and add the black beans, chili peppers, and seasonings, stirring to combine.
Reduce the heat to low and simmer the soup for 20 minutes to allow the flavors to meld.
Remove the saucepan from the heat and stir in the sour cream and whipping cream until smooth.
Ladle the soup into bowls and top with shredded cheddar cheese before serving.
19
g22
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