Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1 packet (1 oz) taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (15 oz) corn kernels, drained
- 1 can (4 oz) diced green chiles
- 2 tablespoons tomato paste
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Optional toppings: shredded cheese, sour cream, avocado slices, tortilla chips
Instructions
- Heat olive oil in large Dutch oven over medium-high heat.
- Season chicken with salt and pepper, cook 6-7 minutes per side until golden and cooked through.
- Remove chicken, cool, then shred with two forks.
- In same pot, cook onion and bell pepper 5 minutes until softened.
- Add garlic, cook 1 minute until fragrant.
- Stir in taco seasoning, cumin, chili powder, and tomato paste. Cook 1-2 minutes.
- Add chicken broth and diced tomatoes, bring to boil.
- Add shredded chicken, black beans, corn, and green chiles.
- Reduce heat, simmer 15 minutes.
- Stir in cilantro and lime juice, adjust seasoning.
- Serve hot with desired toppings.
Notes
- Use rotisserie chicken to save time
- Adjustable spice level with jalapeños
- Freezer-friendly for meal prep
- Flavors improve overnight
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup (approximately 1/8 of recipe)
- Calories: 285 kcal
- Sugar: 6g
- Sodium: 680 mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 28 g
- Cholesterol: 65mg