Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1.5 lbs boneless skinless chicken breast, cubed small
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (28 oz) crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tbsp lime juice, freshly squeezed
  • 2 cups corn tortilla strips, toasted
  • 1/2 cup fresh cilantro, chopped
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • 1 medium avocado, diced

Instructions:

  1. Heat olive oil over medium heat. Add diced onion and jalapeño, sautéing until translucent and fragrant (about 5 minutes).
  2. Stir in the garlic, cumin, smoked paprika, and chili powder. Toast for 60 seconds until fragrant.
  3. Add cubed chicken breast to the pot and cook until the exterior is opaque and lightly browned.
  4. Pour in crushed tomatoes, chicken broth, black beans, and corn. Bring to a rolling boil, then reduce heat to low.
  5. Cover and simmer for 20 minutes until chicken is cooked through.
  6. Stir in fresh lime juice and serve hot, topped with toasted tortilla strips, chopped cilantro, shredded cheese, and diced avocado.