7 Servings 50 min Cook
1 Tbsp Olive Oil
4 Breast, bone and skin removed Chicken Breast
4 Tsp Olive Oil
2 1/2 Cup, chopped Onions
6 Cloves, minced Garlic
2 Tortilla Tortillas
2 Tbsp Tomato Paste
1 Tbsp Paprika
1 1/2 Tsp Chili Powder
1 1/2 Tsp, ground Cumin
1 1/2 Tsp Garlic Powder
1 Dash Pepper
6 Cup Chicken Broth
1 2/3 Cup Tomatoes
1 Can (12 oz) yields Corn
3/4 Cup Kidney Beans
1 Lime yields Lime Juice
Heat 1 tbsp olive oil in a skllet over medium-high heat.
Add chicken and cook for 5-7 minutes per side or until cooked through and no longer pink.
Let rest 5 minutes before chopping.
In a large nonstick pot add olive oil, onions, and garlic.
Sauté for 1 minute.
Add chopped tortillas, tomato paste, smoked paprika, chili powder, cumin, garlic powder, and black pepper, to taste.
Sauté for 2 minutes
Stir in chicken broth and tomatoes.
Bring up to a boil, turn down heat and simmer for 15 minutes.
Add corn, beans, chicken, and fresh squeezed lime juice.
Cook 10 minutes more.
Top with some crushed tortilla chips, if desired.
Recipe inspired by: http://www.