1 15 oz can black beans, no sodium, rinsed and drained
1 15 oz can corn, no sodium, rinsed and drained
1 can fire roasted diced tomatoes + juice
½ cup cilantro, chopped, divided
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Dash of salt and pepper
1 lime, quartered
Add chicken breasts to a large pot with chicken broth over medium-low heat. Cover and cook for 20 minutes or until chicken is cooked through. Remove chicken from the pot and shred while setting the cooking liquid aside.
Add 1 Tbsp olive oil to the pot and add the garlic, onion, jalapeno, carrots, bell pepper and poblano pepper. Cook over low heat until vegetables are softened.
Add beans, corn, tomatoes, ¼ cup cilantro, spices and reserved cooking liquid. Stir and simmer for 20 minutes, covered.
Scoop into bowls and top with remaining cilantro, lime juice and a few crushed tortilla chips.