Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 chicken breasts or 2 cups cooked chicken, shredded
- 2 tablespoons tomato paste
- 1 (10 oz) can fire roasted tomatoes with green chiles
- 1 (15 oz) can black beans, drained
- 6 cups chicken broth
- Juice from 1 lime
- 1 cup sour cream
- 5 corn tortillas, cut into strips
- Kosher salt and freshly ground black pepper
- For serving:
- Sour cream
- Lime wedges
- Avocado, sliced
- Red onion, chopped
- Cilantro
- Monterey Jack cheese, grated
Instruction
- In a large pot over medium-high heat, heat the olive oil. Once hot, add onions, bell pepper, and garlic. Cook until starting to soften, 3-5 minutes.
- Stir in cumin, chili powder, and paprika. Add tomato paste, fire roasted tomatoes, black beans, and chicken broth. If using chicken breasts, add here.
- Bring to a boil, reduce heat to a simmer and simmer 20 minutes, uncovered, until chicken is cooked through. Remove chicken, shred with two forks, and return to pot. (If using pre-cooked chicken, add here.)
- Reduce heat to low, stir in lime juice and sour cream until combined.
- Season to taste with salt and pepper, stir in tortilla strips and serve immediately. Enjoy!
