Preheat oven to 400°F (200°C). Toss Chicken thighs with Olive oil, Chili powder, and Cumin. Roast for 20-25 minutes, or until cooked through. Shred the chicken and set aside.
Cut Corn tortillas into thin strips. Toss with Olive oil and Chili powder. Spread on a baking sheet and bake for 8-10 minutes, or until crispy.
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, Fire-roasted diced tomatoes, Black beans, Sweet 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 strips, Shredded Monterey Jack cheese, Mexican crema, Avocado-diced, and Cilantro-chopped.
Preheat oven to 400°F (200°C). Toss Chicken thighs with Olive oil, Chili powder, and Cumin. Roast for 20-25 minutes, or until cooked through. Shred the chicken and set aside.
Cut Corn tortillas into thin strips. Toss with Olive oil and Chili powder. Spread on a baking sheet and bake for 8-10 minutes, or until crispy.
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, Fire-roasted diced tomatoes, Black beans, Sweet 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 strips, Shredded Monterey Jack cheese, Mexican crema, Avocado-diced, and Cilantro-chopped.
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