This 30-minute recipe is full of nutrients and delicious flavors!
Ingredients:
2 tbsp olive oil
1 yellow onion
4 cloves garlic
1/2 cup chopped fresh cilantro
2 large chicken breasts (1 – 1.5 lbs)
4 cups chicken broth
2 14.5 oz cans diced fire roasted tomatoes
1 can black beans
1 can corn
1 can green chilies (optional – or 1 jalapeno diced)
1 small lime, juiced
1 tbsp chili powder
3 tsp cumin
1 tsp smoked paprika (optional)
1/4 tsp cayenne (optional for heat)
2 tsp salt
1 tsp pepper
Avocado, Greek yogurt, cheese, hot sauce, cilantro for garnish
Homemade tortilla chips:
6 small corn tortillas
1 tbsp olive oil
1/2 tsp salt
Directions:
- In a large pot, heat two tablespoons of olive oil over medium heat
- Add in onions, garlic, and cilantro and saute until fragrant
- Add chicken broth, tomatoes, beans, corn, chilies and lime juice and stir
- Add in remaining spices and then add in chicken breasts
- Bring to a boil
- Once boiling, lower heat and let simmer for 10 minutes
- Remove chicken breasts from soup and let rest for 10 minutes, then shred with fork
- Put shredded chicken back in soup and let simmer an additional 10 minutes
Tortilla Chips:
1. Cut corn tortillas into thin strips. We like them very thin for extra crisp!
2. Toss with olive oil and salt to coat
3. Bake in 400F oven for about 10-12 minutes or until golden brown
For crockpot: Place all ingredients in a crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into the crockpot for serving.
