Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon oil (for stove top version only)
  • 1 small red onion chopped
  • 2 cloves garlic minced
  • 1 carrot chopped
  • 1 large bell pepper chopped (optional)
  • 1 stalk celery chopped
  • 1 jalapeno or red chili pepper finely chopped (optional or use less as more as desired for level of heat)
  • 3-4 boneless, skinless chicken breasts (You can also use left over grilled chicken or rotisserie chicken or leftovers from Savory Herb roasted Whole Baked Chicken)
  • 28 ounces of fire roasted canned tomatoes (I puree mine in blender as my kids dislike chunks of tomatoes)
  • 4 cups chicken broth (gluten free and low sodium)
  • 2 bay leaves (optional)
  • 1 teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 2 tablespoons ground chili pepper
  • 1 teaspoon sugar (or sugar substitutes it helps bring the flavors out of the tomatoes)
  • Salt and pepper to taste
  • 12 ounces corn
  • 12 ounces black beans
  • Tortilla soft – 3 whole – (regular, gluten free or lower carb soft flour or corn tortillas all work well)
  • Olive oil spray or ¼ cup oil if you wish to fry tortillas
  • 1 teaspoon chili powder for tortillas
  • 1/2 cup cheddar cheese shredded
  • cilantro ¼ chopped (optional)
  • Lime zest and lime juice – 1 lime
  • Avocado (1 sliced optional)

Instruction