Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 8 cups chicken stock
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can black beans, drained and rinsed
  • 1 1/2 cups corn kernels (frozen, canned or roasted)
  • 1/2 cup quinoa
  • Juice of 1 lime
  • 1/2 cup chopped fresh cilantro leaves
  • 4 corn tortillas (cut into thin strips)
  • 1/2 teaspoon chili powder (or more, to taste)
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Spread tortilla strips in a single layer onto the prepared baking sheet; season with chili powder, salt and pepper; coat with nonstick spray.. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes per side; set aside.
  • Add garlic, onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.
  • Stir in chicken stock, tomatoes, black beans, corn and chicken. Bring to a boil; reduce heat and simmer, uncovered, until chicken is tender and cooked through, about 20-25 minutes. Remove chicken from the stockpot and shred, using two forks.
  • Stir quinoa and chicken into the stockpot. Simmer, uncovered, until quinoa is tender, about 15-20 minutes. Stir in lime juice and cilantro; season with salt and pepper, to taste.
  • Serve immediately with baked tortilla strips, if desired.