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
Instructions
- In a large pot, heat two tablespoons 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:
- Cut corn tortillas into thin strips. We like them very thin for extra crisp!
- Toss with olive oil and salt to coat
- Bake in 400F oven for about 10-12 minutes or until golden brown
For crockpot: Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving.
Category: gluten-free, dinner, dairy-free, nut-freeMethod: stove topCuisine: Mexican
