::Ingredients::
2 whole bonesless, skinless chicken breasts
1 Tablespoon olive oil
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tablespoon olive oil
1 cup diced onion
1/4 cup died green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 can rotel tomatoes and green chilies (I like to use mild, but use whichever kind you prefer)
32 ounces chicken stock
3 Tablespoons tomato paste
2 cans black beans, drained
::Directions::
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic
powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts,
then sprinkle a small amount of spice mix on both sides. Set aside the
rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.
Ladle into bowls, then top with tortilla chips, sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!
I made homemade tortilla strips by cutting corn tortillas into strips and then deep frying them. It was so good.
*recipe adapted from Pioneer Woman
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.
Ladle into bowls, then top with tortilla chips, sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!
I made homemade tortilla strips by cutting corn tortillas into strips and then deep frying them. It was so good.
*recipe adapted from Pioneer Woman
1 cup serving (with no toppings) is 4 points+. (if divided into 8 servings)
