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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This had a nice flavor. Turned out a little spicy, but can tone it done with fat free half & half. Ingredients:
1 1/2 lbs boneless chicken, cut into small pieces |
1 tablespoon perfect pinch fiesta citrus seasoning |
olive oil |
1 medium yellow onion |
1/2 red pepper |
1 large jalapeno pepper |
4 garlic cloves |
7 1/2 cups chicken broth |
1 (14 1/2 ounce) can diced tomatoes and green chilies |
1 (14 1/2 ounce) can plain diced tomatoes |
1 (4 ounce) can chopped green chilies |
8 ounces tomato sauce |
1 (15 1/2 ounce) can black beans, drained |
1 (11 ounce) can mexicorn |
1 (1 ounce) package hot & spicy taco seasoning |
8 corn tortillas, cut in small pieces |
shredded cheese (optional) |
avocado (optional) |
sour cream (optional) |
Directions:
1. Coat the chicken with seasoning, and cook with oil on low until no longer pink.
2. Once done, set aside.
3. In the same pot, heat 1 tablespoon of olive oil and cook onion, peppers, and garlic for 5 minutes.
4. Add broth, tomatoes, chilies, beans, corn, and taco seasoning - bring to a boil.
5. Add corn tortillas and continue to boil for 10 minutes.
6. Return the chicken to the pot and simmer for 30 minutes.
7. Add 3/4 cup of half n half or more if it's too spicy.
8. Serve with toppings.
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