Ingredients

The following ingredients have 6 Servings
  • 1/4 cup canola oil
  • 4 corn tortillas, cut into short, thin strips
  • 1 pound boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 3 cups chicken stock
  • 1 can (14 ounces) diced tomatoes
  • 1 can (4 ounces) diced green chilies
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) black beans, rinsed and drained
  • 1 1/2 cups frozen corn, thawed
  • 1/4 cup Monterey Jack Cheese
  • 1/4 cup sour cream
  • 2 tablespoons chopped cilantro or green onions
  • 1 lime or lemon, cut into wedges

Instruction

  • In a pan over medium heat, heat about 1-inch deep of oil. Add tortilla strips and cook, turning as needed, for about 2 to 3 minutes or until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.
  • Season chicken breast with salt and pepper to taste. Set aside.
  • In a pot over medium heat, heat about 1 tablespoon of oil (from frying the tortillas). Add onions and garlic and cook until softened. 
  • Add chicken stock, diced tomatoes, diced green chilies, tomato paste, chili powder, and oregano. Stir to combine and bring to a boil.
  • Add chicken. Lower heat, cover, and simmer for about 10 to 15 minutes or until chicken is tender and cooked.
  • Remove chicken from pot and shred. Return to pot.
  • Add black beans and corn.  Season with salt and pepper to taste.
  • Continue to simmer for about 8 to 10 minutes or until heated.
  • Ladle into serving bowls and top with crunchy tortilla strips and other garnishes, if desired. Drizzle with lime juice. Serve immediately.