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Roasted Vegetable Chicken Chili with Avocado
2/3 RED, 1/2 YELLOW, 3/4 GREEN, 1/2 BLUE
Ingredients
  • Serving Size: 1 cup soup plus 1/4 of an avocado
  • Calories per serving: 267
  • Fat per serving: 12
  • 3 cups shredded or chopped rotisserie chicken (or any cooked chicken that you have on hand)
  • 6 cups low-sodium chicken broth
  • 4 cups roughly chopped cauliflower florets
  • 2 green bell peppers, cut into large chunks (they'll get cut up smaller later)
  • 1 large white onion, cut into large chunks like the peppers
  • 2 ears of corn
  • 2 jalapenos, halved and seeded (optional, just if you want it spicy)
  • 1 cup canned black beans, drained and rinsed
  • 1/2 Tbs chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup chopped cilantro
  • 2 small - medium avocados
Steps
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