Yield: 4-6 servings
2 ea chicken breast
2 T olive oil
1/2 ea red onion, small diced
2 ea jalapeno, small diced
3 ea garlic cloves, minced
1 T cumin 1 T smoked paprika
2 tsp chili powder
1 ea can chopped tomatoes
2 ea ears of corn, shucked 1 ea can of black beans
4 c chicken stock
2 T lime juice, freshly squeezed
1/2 c cilantro, chopped
Kosher salt and black pepper to taste
1 ea avocado, med dice
Tortilla chips and lime wedges to garnish
Season and cook chicken breasts fully, set aside. In another pot, add olive oil until it’s shimmering. Then add onion and cook until soft and translucent. Add peppers and continue to sauté before adding garlic, stirring frequently until fragrant. Add seasonings, giving a stir before adding in the tomatoes, corn and beans. Add in stock and let simmer for at least 10-15 mins. Add in lime juice and cilantro along with the chopped chicken and any of its juices. Taste and adjust seasonings as necessary. Lastly, stir in avocado pieces and serve with tortilla chips and lime wedges. Enjoy while hot.