Place Chicken in a pot, cover with water, and bring to a boil. Cook until chicken is cooked through, about 15-20 minutes. Shred the chicken and set aside.
Heat Olive oil in a large pot or Dutch oven over medium heat. Add Yellow onion and cook until softened, about 5 minutes. Add Garlic cloves and cook for 1 minute more.
Add Chicken broth, Diced tomatoes, Black beans, Corn, Chili powder, Cumin, Smoked paprika, and Cayenne pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in the shredded Chicken and heat through. Season with Salt and Pepper to taste.
Serve hot, garnished with Tortilla chips, Shredded cheddar cheese, Sour cream, Avocado-diced, and Green onions-sliced.
Ingredients
6
1 lb450 gBoneless skinless chicken breasts
1 tbsp15 mLOlive oil
11Yellow onion-diced
22Garlic cloves-minced
4 cups950 mLChicken broth
1 (14.5 oz)410 gDiced tomatoes-undrained
1 (15 oz)425 gBlack beans-rinsed and drained
1 (15 oz)425 gCorn-drained
1 tbsp15 mLChili powder
1 tsp5 mLCumin
1/2 tsp2.5 mLSmoked paprika
1/4 tsp1.25 mLCayenne pepper
SaltTo taste
PepperTo taste
Tortilla chipsAs needed
Shredded cheddar cheeseAs needed
Sour creamAs needed
Avocado-dicedAs needed
Green onions-slicedAs needed
Equipment
Large pot or Dutch oven
Cutting board
Knife
Instructions
Place Chicken in a pot, cover with water, and bring to a boil. Cook until chicken is cooked through, about 15-20 minutes. Shred the chicken and set aside.
Heat Olive oil in a large pot or Dutch oven over medium heat. Add Yellow onion and cook until softened, about 5 minutes. Add Garlic cloves and cook for 1 minute more.
Add Chicken broth, Diced tomatoes, Black beans, Corn, Chili powder, Cumin, Smoked paprika, and Cayenne pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in the shredded Chicken and heat through. Season with Salt and Pepper to taste.
Serve hot, garnished with Tortilla chips, Shredded cheddar cheese, Sour cream, Avocado-diced, and Green onions-sliced.
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