Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons extra light olive oil
  • 1 large yellow onion
  • 1 jalapeño (diced (seeded for less heat))
  • 3 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 4 teaspoons ground ancho chili powder
  • 2 teaspoons ground cumin
  • 2 (15 ounce) can tomato sauce
  • 2 cup low-sodium chicken broth
  • 1¾ pound boneless skinless chicken breast halves
  • 2 (15 ounce) cans pinto beans (rinsed and drained)
  • 1 (15 ounce) can black beans (rinsed and drained)
  • 1 cup charred corn
  • 1 poblano pepper (charred with seeds and stem removed, then chopped)
  • 1 (15 ounce) can fat-free refried beans (homemade or store-bought)
  • 1 lime (juiced)
  • 2 teaspoons kosher salt (more or less to taste)
  • plain nonfat greek yogurt or sour cream
  • avocado
  • minced cilantro
  • sliced green onion
  • grated white cheddar cheese
  • tortilla strips (I like the Fresh Gourmet Sante Fe strips)

Instruction

  • In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.
  • Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.
  • Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.
  • Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.
  • Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.
  • If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.
  • Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.
  • Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.