Season the Chicken with chili powder, cumin, and garlic powder.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute more.
Add the seasoned chicken to the pot and cook until browned on all sides. It does not need to be cooked through at this point.
Pour in the chicken broth and add the Rotel tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Shred the chicken with two forks directly in the pot.
Serve hot, garnished with shredded cheddar cheese, sour cream, tortilla strips, and chopped cilantro.
Ingredients
6
1 lb450 gBoneless skinless chicken breasts
1 tsp5 mLChili powder
1/2 tsp2.5 mLCumin
1/4 tsp1.25 mLGarlic powder
1 tbsp15 mLOlive oil
11Yellow onion-diced
2 cloves10 mLGarlic-minced
4 cups950 mLChicken broth
1 (10 oz) can280 gRotel diced tomatoes and green chilies
1 (15 oz) can425 gBlack beans-rinsed and drained
1 (15 oz) can425 gCorn-drained
1/2 cup120 mLShredded cheddar cheese
1/4 cup60 mLSour cream
1/4 cup60 mLTortilla strips
2 tbsp30 mLChopped cilantro
Equipment
Large pot or Dutch oven
Fork
Instructions
Season the Chicken with chili powder, cumin, and garlic powder.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute more.
Add the seasoned chicken to the pot and cook until browned on all sides. It does not need to be cooked through at this point.
Pour in the chicken broth and add the Rotel tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Shred the chicken with two forks directly in the pot.
Serve hot, garnished with shredded cheddar cheese, sour cream, tortilla strips, and chopped cilantro.
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