Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large yellow onion, sliced into strips
- 3 bell peppers (one red, one green, one yellow), sliced into strips
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 6 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup frozen corn
- 1 can (15 oz) black beans, rinsed and drained
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the sliced onion and bell peppers. Sauté for about 5 to 7 minutes until they are tender and have a few brown edges.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Push the vegetables to the side and add the chicken breasts to the pot. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the chicken.
- Pour in the chicken broth and the diced tomatoes with green chilies. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the chicken is fully cooked through.
- Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces.
- Return the shredded chicken to the pot. Add the corn and black beans.
- Simmer for another 5 minutes to heat the beans and corn through.
- Turn off the heat and stir in the fresh lime juice and chopped cilantro.
- Taste and add more salt or pepper if needed. Serve hot with your favorite toppings.
- Cook Time: 40 minutes