Smoky tomato-based soup with shredded chicken, black beans, corn, and crispy tortilla strips.
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Dice onion and mince garlic. Saute in olive oil for 3 minutes.
Add diced tomatoes, cumin, paprika, and cayenne. Cook 2 minutes.
Pour in chicken broth and bring to a boil.
Add chicken breast and simmer for 15 minutes until cooked through.
Remove chicken, shred with forks, and return to pot with black beans and corn.
Simmer 5 more minutes.
Ladle into bowls and top with diced avocado, cilantro, and a squeeze of lime.
Serve hot.
Vitamin C is water-soluble and rapidly cleared. Splitting between food sources and supplement extends plasma exposure across the day.
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.