Danilicious

Healthy and Delicious Dishes Created by Dani

Main navigation

gluten-free

Chocolate Peanut Butter Oats

by Leave a Comment

Chocolate Peanut Butter Banana Naked Oats makes for a quick, easy, delicious, protein packed breakfast option that helps fuel my mornings! 

This Post is Sponsored by Naked Oats.

My go to breakfast treats

Breakfast is hands down my favorite meal of the day! I’m honestly one of those people considering my breakfast options as I drift off to sleep. The two breakfast treats I find myself reaching for time and time again are smoothies and overnight oats.

I found a new product that allows for both: Naked Oats from Naked Nutrition. Naked oats combine premium why protein with gluten-free rolled oats  for a delicious shake or oatmeal that support lean muscle, stable energy, and optimal digestion. 

Quick Breakfast Option

What I love most is how quick and easy it is to make both! It literally takes less than 30 seconds. For the oats, you simply combine two scopes the Naked Oats with 8oz of your choice of milk and place in the fridge for 5 hours. I incorporate this step into my Sunday meal prep routine and make enough for breakfast for the week. Another option is blend a scoop of the Naked Oats with your choice of milk and blend until a delicious, filling, nutrition packed smoothie. This is great when I need an on-the-go breakfast. 

So Many Flavor Options!

Naked Oats come in 7 different flavors. Check out here for all the flavor options. My favorite is the PB Chocolate Banana, a classic, perfect flavor combo. I love to top mine with fresh banana slices, a drizzle of creamy peanut butter, and mini dark chocolate chips. Breakfast or dessert: who’s to say?! 

Why I Love These Chocolate Peanut Butter Oats!

But seriously the flavor is insanely good and these Chocolate Peanut Butter Oats are also:

  • Gluten-free
  • High protein, packed with 20g of protein, 9g of fiber, and just 270 calories per serving,
  • Soy free
  • GMO free
  • Made with premium ingredients

Workout Energy

I love eating these oats before my morning workout. Naked Oats help energize my body with the optimal mix of protein and carbs for maximum power and strength. They help power my workout and keep me full all morning long!  

They also provide other great protein packed products too!

Easy S’mores Brownies

by Leave a Comment

Jump to Recipe

These easy s’more brownies combine two favorite desserts to create one irresistible treat. They feature a graham cracker layer, a super fudgy homemade brownie layer and a toasted marshmallow layer.

A delicious mashup

Two of my fav desserts: s’mores and brownies! What’s not to love about both?! Oh s’mores – the perfect summer campfire treat? That toasty, almost burnt gooey marshmallow sandwiched between melty chocolate and crunchy graham cracker. This dessert deserves love all year round!

Oh how I adore the classic brownie. I’m team fudgy! I want an ooey gooey brownie with rich, chocolate flavor.

Both of these desserts are perfect and delicious on their own. But together. Oh wow oh wow! Does it create something magic. A match made in dessert heaven!

These s’mores brownies might be the best thing I’ve ever created. A layer of a decadent, rich, super chocolatey brownie sandwiched between a honey graham cracker layer and toasty mini marshmallow layer. It’s the perfect treat!

Main Ingredients

Here’s the main ingredients needed to make these brownies:

  • graham crackers: I just layer mine on the bottom of the pan, which creates a graham cracker crust on the bottom of the brownie. You can use regular or even a gluten-free kind to keep this dessert completely gluten-free.
  • dark chocolate or semi-sweet chocolate: melted with the butter, it gives the brownies that rich, fudgy texture and bold chocolate taste. You can add a few extra on top for extra chocolate goodness.
  • butter: I’ve tested this recipe so many times and found butter provides the best fudgy texture, so its’ my fat of choice for these brownies. I use a high quality, salted grass fed kind (but a regular kind works too!)
  • coconut sugar: to keep these brownies on the lighter side, I use refined sugar free coconut sugar. It adds the perfect amount of sweetness!
  • eggs: 2 eggs and one egg yolk provide a nice, fudgy brownie! Make sure they are at room temp. so they best incorporate into the batter.
  • vanilla: provides extra natural sweetness.
  • almond flour: provides a nice texture and keeps these gluten-free.
  • dutch process cocoa powder: for extra chocolate flavor! I like my brownies with a super chocolate flavor, and these definitely deliver on that!
  • mini marshmallows: layered on top and toasted in the oven for that classic gooey marshmallow pull that truly makes a s’mores special.

How to make easy s’mores brownies

  • Prepare the pan. Pre-heat the oven to 350 degrees and grease and line an 8×8 pan with parchment paper.
  • Graham cracker layer. To make these brownies super easy, I simply line 9 graham cracker halves (so 3 whole graham crackers) across the bottom of the pan. No need to make a graham cracker crust from scratch. The graham crackers sheets still create a nice bottom layer for these brownies.
  • Make the brownies. Whip up my one-bowl brownies. These are lightened by using almond flour and coconut sugar but still have all the chocolate richness of a good brownie. Evenly spread the batter on top of the graham crackers.
  • Bake. Bake for 15 minutes. The brownies will be slightly set on top. (Note: this bake time creates a very fudgy brownie, if you want it slightly more firm, bake for about 20-22 minutes).
  • Top with marshmallows. Add the marshmallows on top of the brownie layer. Finish baking for 10-12 minutes or until the marshmallows are nice and toasty.
  • Enjoy! Let the the brownies cool completely. Cut into squares and enjoy.
  • Be a little extra: if desired, when done baking, add some chocolate chips on top and allow the residual heat to melt them slightly. You can also use a hand torch or broiler to give the marshmallows more char.

Why you’ll love these s’mores brownies:

  • Easy: You can make this recipe with baking time in under an hour. I also made these with my boys, so it’s kid-friendly. The graham cracker layer and marshmallow layer do not require anything more than adding it to the pan (no messing with the food processor to make a graham cracker crust or attempting to make homemade meringue here). Plus, the brownie batter is a one-bowl wonder!
  • Decadent and delicious: These brownies are irresistibly good. Reminiscent of a classic s’more with the graham cracker bottom and toasted marshmallow top. But instead of just a chocolate bar it’s a rich, fudgy brownie sandwiches in between. It’s basically perfection!
  • Freezer friendly: I personally think these bars make the perfect amount – 9 large or 16 small brownies. But if you have extra, they freeze nicely. Simply cut them into squares, freeze them on a sheet pan, then wrap them individually in foil or plastic wrap. Place wrapped brownies in an airtight container or big plastic bag and place back in the freezer. When ready to eat, unwrap, and microwave for 30 seconds or so until thawed and gooey again.

Other delicious decadent treats

Enjoy!

These easy s’more brownies combine two favorite desserts to create one irresistible treat. They feature a graham cracker layer, a super fudgy homemade brownies layer, and a toasted marshmallows layer.

If you make this easy s’mores brownies, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

Print

Easy S’mores Brownies

These easy s'more brownies combine two favorite desserts to create one irresistible treat. They feature a graham cracker layer, a super fudgy homemade brownies layer, and a toasted marshmallows layer.

Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Servings 9 large brownies
Author Dani

Ingredients

  • 3 graham cracker sheets gluten-free if desired, broken into 9 squares
  • ½ cup 1 stick salted butter use high quality grass-fed butter, cut into chunks
  • ½ cup semi-sweet or dark chocolate chips
  • 1 cup coconut sugar
  • 2 eggs + 1 egg yolk room temperature
  • 1 tsp. vanilla
  • 2/3 cup fine almond flour
  • ¼ cup dutch process cocoa powder can sub regular cocoa powder
  • Pinch sea salt
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 350. Line and grease an 8×8 pan.
  2. Place the 9 graham crackers on the bottom of the pan.
  3. In a large bowl, add the butter and ½ cup chocolate chips. Microwave until melted, about 1 minute. Stir until smooth.
  4. Whisk in coconut sugar until dissolved.
  5. Add in eggs, one at a time, and gently mix into batter. Stir in vanilla.
  6. Gently fold in cocoa powder, almond flour, and pinch salt until everything is incorporated. Do not over-mix.
  7. Pour into greased pan on top of graham crackers. Bake for 15 minutes (see note for firmer brownies)
  8. Top with marshmallows. Bake for an additional 10-12 minutes or until marshmallows are golden brown and toasty.
  9. Let cool completely. Cut into 9 or 16 squares. Enjoy!

Recipe Notes

If you want a slightly firmer brownie, bake it 20-22 minutes before topping with marshmallows.

Freezer tips: Simply cut them into squares, freeze them on a sheet pan, then wrap them individually in foil or plastic wrap. Place wrapped brownies in an airtight container or big plastic bag and place back in the freezer. When ready to eat, unwrap, and microwave for 30 seconds or so until thawed and gooey again. 

No Bake Chocolate Peanut Butter Protein Bars

by 1 Comment

These no bake chocolate peanut butter protein bars taste like a peanut butter cup but made with all wholesome, real ingredients. The base layer features protein powder, natural peanut butter, chia seeds, maple syrup, almond flour and cinnamon. Then it’s topped with luscious dark chocolate. The perfect treat to start your day or fuel a workout.

Homemade Protein Bars

Oh the search for a decent tasting, affordable, and healthy store-bought protein bar?! It’s like trying to find a unicorn. Impossible! Most seem chalked full of unwanted ingredients and way too much sugar. Other costs nearly $3 a bar and still don’t taste that good. What is one to do?!

Make your own. It’s actually incredibly easy. No fancy equipment or ingredients necessary. Just a bowl and some pantry staples and you can make your own delicious, wholesome snack in under 30 minutes.

My no bake chocolate peanut butter protein bars taste similar to a classic childhood candy, the peanut butter cup. They features natural peanut butter, protein powder, chia seeds, cinnamon, maple syrup and almond flour. Next, you top it with luscious dark chocolate. They taste like a dream.

These bars are packed with protein and natural healthy fats. Plus, they’re vegan, gluten-free, and refined sugar free (just use an unsweetened or refined sugar free vanilla protein powder).

After you try these, you’ll ditch those store-bought bars and make your own from here on it.

Ingredients

Here’s what you’ll need to make these bars:

  • peanut butter, the base of the bars. I use a natural peanut butter with no added sugar. Peanut butter itself is a good source of protein and is rich in heart healthy fats. Also, the peanut butter gives these bars are creamy texture and rich tastes, making them irresistible.
  • protein powder, for some added protein. I used a vanilla organic plant-based protein powder. Make sure to check the ingredient list of your protein powder so you select one that does not contain unwanted added sugar or preservatives.
  • chia seeds, I love the added crunch it provides. This small but mighty seed is high in fiber, minerals, and omega 3 fatty acids. These nutrients play an important role in supporting multiple body functions and systems.
  • cinnamon, plays so nice with the peanut butter and helps round out the rich flavors.
  • vanilla, just a splash adds natural, rich sweetness.
  • maple syrup, adds a robust, molasses like sweetness that pairs beautifully with peanut butter.
  • almond flour, adds even more protein and healthy fats and helps create the perfect, dough-like consistency. It also has an almost sweet, nutty flavor that pairs well with the peanut butter and makes these bars taste delicious.
  • dark chocolate chips, I use Hu chocolate gems, so it’s refined sugar free, vegan, and dairy free. It also tastes amazing and gives these bars those PB cup vibes.
  • coconut oil, helps smooth out the chocolate so it spreads nicely over the bars.

How to make these no bake chocolate peanut butter protein bars

  • Make the base. In a small bowl, combine the bar ingredients and mix until it creates a cookie dough like consistency. Press into the bottom of a loaf pan (I grease and line my loaf pan with parchment paper).
  • Top with chocolate. Melt the chocolate and coconut oil in the microwave. Pour over the bars and spread it evenly over the bars.
  • Allow to set up. Place the bars in the fridge until the chocolate is set (but not too hard to cut – like an hour).
  • Cut into bars. While the chocolate is set but still soft, cut into about 8-10 bars.
  • Enjoy! Eat right away or store in an airtight container for up to 3 weeks. Yum!

Flavor Variations

  • Different nut butter. If you do not prefer peanut butter, try almond butter or cashew butter (you may need to adjust the sweetness accordingly).
  • Spice it up. Chai spices or other warm spice blend would work beautifully with these bars.
  • Add in extras. You could add in hemps seeds, other seed, or nuts to the base for crunch. You could even add dried fruit for some extra sweetness and chewiness.
  • More chocolate: you could use a chocolate protein powder or even add a little cocoa powder to the base if you need some extra chocolate in your life!

Other protein packed breakfast ideas

Enjoy!

These no bake chocolate peanut butter protein bars taste like a peanut butter cup but made with all wholesome, real ingredients, and so much better than store-bought. You need to try these!

If you make these no bake chocolate peanut butter protein bars, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest so I can see your creations!

Rating: 1 out of 5.
Print

No Bake Chocolate Peanut Butter Protein Bars

These no bake chocolate peanut butter protein bars taste like a peanut butter cup but made with all wholesome, real ingredients, and so much better than store-bought.

Course Breakfast, Dessert, Snack
Prep Time 30 minutes
Servings 8 bars

Ingredients

  • 1 cup peanut butter
  • 1 1/3 cup vanilla protein powder no sugar added
  • 1/4-1/3 cup maple syrup depending on preferred sweetness and funniness of peanut butter
  • 1 1/4 cup almond flour
  • Pinch salt
  • 1/2 tsp. cinnamon optional
  • 2 tablespoons chia seeds optional

Topping

  • 3/4 cup chocolate chips I use Hu
  • 1/2 tablespoons coconut oil use refined for no coconut taste

Instructions

  1. Line with parchment paper and grease a loaf pan.

  2. In a bowl, combine all the bar ingredients and mix until combined. It should be a cookie dough like consistency. If too sticky or wet, add a little more almond flour.

  3. Press into a lined and greased loaf pan.

  4. Melt the dark chocolate. Pour over bars. Place in fridge to set, at least 20-30 minutes so the chocolate is set but still slightly soft.

  5. Cut into bars and place back in the fridge so the chocolate sets all the way. Enjoy!

  6. Store in fridge in an airtight container for up to 3 weeks.

Chocolate Raspberry Jam Bites

by 2 Comments

These chocolate raspberry jam bites are the perfect, easy, and healthy sweet treat. Made with a quick raspberry chia jam and dark chocolate, it’s a simple but delicious sweet treat. It’s also vegan, gluten-free refined sugar free, and paleo!

Jump to Recipe

A healthy sweet treat for Valentine’s Day

I’ve seen this viral TikTok trend everywhere lately – chocolate raspberry jam bites. It’s a genius idea! First, make a raspberry chia jam. It combines fresh raspberries, a touch maple syrup, vanilla, and chia seeds. Freeze the jam into bites. Finally cover in dark chocolate. It creates the perfect bite – the sweet and tart raspberry jam. A little crunch from the chia seeds. Plus, that rich, decadent dark chocolate to tame the sweetness of the jam. Woah! It’s simple but so good!

I put my own spin on it and made it festive for V-day. Using this adorable heart mold, I froze the jam to create a heart shaped candy. Next, I coated them in dark chocolate and sprinkled freeze dried strawberries on top.

It creates an adorable treat. Best yet, it’s a nutrient-packed snack. It’s made with all wholesome, real ingredients, no refined sugars or dairy, so I feel good giving it to my boys for Valentine’s Day!

Ingredients in this treat

Here’s what you’ll need to make these chocolate raspberry jam bites.

  • raspberries, the base of the jam. The natural pectin in the raspberries and their soft texture easily creates a no-cook jam. The tart raspberry pairs perfectly with the rich, smooth, and buttery dark chocolate.
  • chia seeds, adds a little crunch and helps plump up the jam. Chia seeds also rich on  minerals, omega-3 fat, antioxidants, and fiber so amp up the health factor in this treat.
  • maple syrup, provides the perfect amount of rich, natural, sweetness to the jam.
  • vanilla bean paste or vanilla, adds a touch more pure sweetness to balance out the jam.
  • dark chocolate, the rich, decadent dark chocolate pairs perfectly with the tart, sweet raspberries. It’s also a classic V-day combination. I use Hu dark chocolate gems as they taste amazing, are made with simple, real ingredients, and melt well.
  • coconut oil, just a touch to thin out the chocolate so it melts and coats better.

How to make these chocolate raspberry jam bites

  • Make the jam. Combine the raspberries, chia seeds, maple syrup, and vanilla and gently mash with a fork until it creates a jam-like consistency.
  • Freeze the jam. I used heart shape molds to make this festive for Valentine’s Day. You can also spoon little mounds of the jam onto a parchment lined baking sheet and freeze to create little bites (or try and free form a heart) if you do not have molds.
  • Coat in dark chocolate. Melt the dark chocolate and coconut oil. Dip each heart into the chocolate until fully coated. Place on a parchment lined baking sheet and place back in the freezer to set, about 10-15 minutes.
  • Decorate. If you want these to look a little more festive, before the chocolate sets, sprinkle with crushed freeze dried strawberries or raspberries or even fun sprinkles.
  • Enjoy! Eat right out of the freezer or allow them to thaw slightly. Either way, these bites are addictively delicious!
  • Store. Store in the freezer in an airtight container for up to a month.

Other delicious treats perfect for Vday

Enjoy!

These chocolate raspberry jam bites are a cute, festive, nutrient-packed treat perfect for Valentine’s Day!

If you make these chocolate raspberry jam bites, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

Print

Chocolate Raspberry Jam Bites

These chocolate raspberry jam bites are the perfect, easy, and healthy sweet treat. Made with a quick raspberry chia jam and dark chocolate, it’s a simple but delicious sweet treat.
Course Dessert
Prep Time 15 minutes
Freeze Time 1 day 5 hours
Servings 10 bites

Ingredients

  • 1 cup raspberries
  • 1-2 tablespoons maple syrup depending on preferred sweetness level
  • 1 Tbsp. chia seeds
  • 1 tsp vanilla bean paste or vanilla
  • 1/2 cup dark chocolate I used Hu Chocolate Gems
  • 1/2 tablespoon coconut oil
  • 2 tablespoons crushed freeze dried strawberries or raspberries sprinkles work too

Instructions

  1. In a small bowl, mix raspberries, maple syrup, chia seeds, and vanilla and gently mash with a fork until it creates a jam-like consistency.

  2. Spoon the jam into heart shape silicon molds. Freeze until set, at least 4 hours.*

  3. Melt dark chocolate and coconut oil. Dip each heart into the chocolate until fully coated. Sprinkle with crushed freeze dried strawberries or raspberries, if desired.

  4. Place on a parchment lined baking sheet and place back in the freezer so the chocolate hardens and sets, about 10-15 minutes.

  5. Enjoy! Eat right out of the freezer or allow them to thaw slightly. Either way, these bites are addictively delicious!

Recipe Notes

If you do not have molds, you can also spoon little mounds of the jam onto a parchment lined baking sheet and freeze to create little bites (or try and free form a heart).

Store. Store in the freezer in an airtight container for up to a month.

Healthy Chicken Tortilla Soup

by 1 Comment

This easy, delicious and healthy chicken tortilla soup is loaded with veggies, spices, and flavor. The perfect cozy dish for those cold winter nights.

Jump to Recipe

Soup = Ultimate Comfort

During the cold, dreary winter months in the midwest, my number one craving is a cozy bowl of soup. This comforting dish warms the soul and feels like a big hug on those extra brutal days. It’a also filling, packed with good for you ingredients, like veggies and chicken, and easy to make!

My new go-to soup is my healthy chicken tortilla soup. This easy soup comes together in under an hour. Plus, it’s bursting with bold flavors and all the toppings, which makes for an extra delicious and filling meal!

Ingredients in this soup

Here’s what you’ll need to make this soup:

  • red pepper, and onion, and jalapeño, the base of this soup for flavor and just a touch of spice. I recommend using a glove to cut the jalapeño and remove most of the seeds and ribs so the soup does not become too spicy (but if you love spice, keep a few more seeds!).
  • garlic cloves, adds more flavor and that kick only garlic can provide.
  • Chili powder and cumin, only two simple but bold spices needed to add the perfect amount of flavor and richness to this soup.
  • Salt,  helps bring out all the flavors of the soup so it’s extra delicious. You may need to adjust the amount of salt depending on what type of stock you use (i.e. I used a no sodium chicken stock so needed more salt to get the balance and flavor just right).
  • low or no sodium chicken stock, I prefer stock over broth because I find it has a richer flavor. I used chicken to compliment the flavors of the shredded chicken (but you can use vegetable if going in a vegetarian direction).
  • hot sauce and Worcestershire sauce, just a few dashes of both elevators the flavors in the soup.
  • shredded chicken, chicken is a necessary ingredients for any good chicken tortilla soup. Of course, if you want a vegetarian version, you can omit – there are plenty of veggies to keep this soup hearty and filling.
  • fire roasted tomatoes, add texture from the chunky tomatoes and a smokiness that gives the soup a more robust flavor.
  • black beans and corn, rinsed and drained, adds more texture and flavor and makes this soup perfectly filling.
  • Toppings, I use greek yogurt, shredded sharp cheddar cheese, cilantro, avocado, and tortilla chips. My fav part of chicken tortilla soup is all those toppings. It adds so much extra flavor, texture, and creaminess and makes this a complete and filling meal.

How to make chicken tortilla soup

  • Cook the veggies. In a large dutch oven or pot, heat a generous amount of olive oil (so it coats the bottom of the pot). And the diced onions, pepper, and jalapeño and cook until the veggies are tender, about 3-5 minutes. Add in the garlic and cook until fragrant.
  • Bloom the spices. Add in a touch more olive oil and the spices and 1 1/2 teaspoons salt and allow the spices to bloom and become fragrant, about 1-2 minutes. Blooming the spices, i.e. cooking them in fat, is key to coaxing the most flavor from them.
  • Add liquids and simmer. And in the chicken stock, chicken, fire roasted tomatoes, and hot sauce and Worcestershire sauce and stir to fully combine. Simmer for 25 minutes. 
  • Finish with corn and beans. Finally, add in the black beans and corn and allow to simmer for 5 more minutes. Taste and adjust seasonings as necessary (I added another 1/2 tsp. salt but also used a no salt chicken stock).
  • Enjoy with all those toppings. Serve the soup in bowls and garnish with desired toppings.  I like to add avocado, tortilla chips, greek yogurt, cilantro, and cheese – so good!

How is this soup healthier?

  • Loaded with nutritious ingredients; this soup is loaded with nutritious ingredients, like corn, black beans, peppers, jalapeño, and chicken. It’s comforting and also makes you feel full and satisfied.
  • Lighter toppings; this soup is topped with greek yogurt, avocado, Siete grain free tortilla chips, and cilantro; nutritious and feel good foods and herbs for healthy fats, protein, and vitamins. Plus, the toppings just make this soup extra yummy!
  • No or low sodium chicken stock; broths and stocks can be chalked full of unnatural sodium. I used a no sodium chicken stock and adjusted the seasonings myself using natural sea salt.

Other soup recipes

Enjoy!

This easy, delicious and healthy chicken tortilla soup is loaded with nutritious ingredients, spices, and flavor. The perfect cozy dish for those cold winter nights.

If you make these healthy chicken tortilla soup, please leave a comment below.  I absolutely love to hear from you, and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

Print

Healthy Chicken Tortilla Soup

This easy, delicious and healthy chicken tortilla soup is loaded with veggies, spices, and flavor. The perfect cozy dish for those cold winter nights.
Course Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10 servings

Ingredients

  • 1 red pepper diced
  • 1 small onion diced
  • 1 jalapeño seeds removed and diced
  • 2-4 garlic cloves finely minced
  • 1 tbsp. chili powder
  • 1 1/2 tsps. cumin
  • 2 tbsps. chopped cilantro
  • 1-2 tsps. salt divided
  • 6 cups low or no sodium chicken stock or broth
  • A few dashes hot sauce optional
  • A few dashes Worcestershire sauce optional
  • 3 cup shredded chicken
  • 1 14.5 oz can fire roasted tomato
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can corn rinsed and drained
  • Greek yogurt shredded sharp cheddar cheese, cilantro, avocado, and tortilla chips, for topping

Instructions

  1. In a large dutch oven or pot, heat a generous amount of olive oil (so it coats the bottom of the pot). And the diced onions, pepper, and jalapeño and cook until the veggies are tender, about 3-5 minutes. Add in the garlic and cook until fragrant.

  2. Add in a touch more olive oil and the spices and 1 1/2 teaspoons salt and allow the spices to bloom and become fragrant, about 1-2 minutes. And in the chicken stock, chicken, fire roasted tomatoes, and hot sauce and worcestershire sauce and stir to fully combine. Simmer for 25 minutes.

  3. Finally, add in the black bean and corn and allow to simmer for 5 more minutes. Taste and adjust seasonings as necessary (I added another 1/2 tsp. salt)
  4. Serve the soup in bowls and garnish with desired toppings.