Ingredients:

  • 6 corn tortillas, cut into thin strips
  • 3 tbsp neutral oil
  • 1/2 tsp sea salt
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced

Instructions:

  1. Heat neutral oil in the Dutch oven over medium-high heat. Fry tortilla strips in batches until golden brown. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt immediately. Set aside.
  2. In the same pot, add cubed chicken and sear until edges are browned (about 5-6 minutes). Remove chicken and set aside. Add onion, bell pepper, and jalapeño; sauté until onions are translucent.
  3. Stir in minced garlic, cumin, paprika, and oregano, cooking for 1 minute. Pour in chicken broth, scraping the bottom of the pot to deglaze. Stir in diced tomatoes and black beans.
  4. Return the chicken to the pot, bring to a boil, then reduce to a simmer for 15 minutes until the chicken is cooked through.
  5. Turn off the heat. Stir in the lime juice and half of the chopped cilantro. Garnish with diced avocado and remaining cilantro before serving.