Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 1 lb. chicken - cooked
- 1 cup cilantro - chopped
- 1 (29 oz.) can diced tomatoes
- 2 (15 oz.) cans black beans
- 6 cups chicken stock or broth
- 1/2 tsp. cayenne pepper
- 1 tsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. garlic powder
- 2 tbsp. taco seasoning mix
- 1 tsp. salt
- 3 bay leaves
- 1 lime - halved
- Sour cream
- Avocado
- Shredded cheese
- Skillet (large)
- Stock pot (large)
- 6 to 8 tbsp. olive oil
- 8 to 10 (6-inch) corn tortillas - cut into wedges or strips
- 1 medium onion - diced
- 6 cloves of garlic - minced
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Step 1
Chop or shred chicken. Set aside.
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Step 2
Heat oil in large skillet over medium heat. Sauté tortillas until lightly browned.
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Step 3
Add onion, garlic and cilantro. Cook for 2 to 3 minutes, or until onions are translucent. Remove from heat.
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Step 4
Combine diced tomatoes, chicken broth, black beans and spices in large pot. Bring to a boil over high heat.
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Step 5
Add skillet mixture (tortillas, cilantro, garlic and onion), chicken, bay leaves and juice from half the lime.
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Step 6
Reduce heat. Simmer for 30 minutes.
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Step 7
Remove bay leaves and serve. Garnish with sour cream, avocado slices, shredded cheese and remaining lime slices.
