adapted from The Pioneer Woman
serves 8
2 whole boneless, skinless chicken breasts
2 Tbsp avocado oil, divided
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 cup diced yellow onion
1/2 green bell pepper, diced
1/2 red bell pepper, diced
3 cloves garlic, minced
1 (10oz can) tomatoes with green chilies
32 ounces chicken stock
2 cups hot water
1 (15oz can) black beans, drained and rinsed
for serving:
corn tortilla chips
sour cream
diced avocado
diced red onion
salsa or pico de gallo
grated monterey jack cheese
cilantro
lime wedges
Preheat oven to 375F. In a small bowl, mix cumin, chili pepper, garlic powder and salt. Drizzle 1 Tbsp avocado oil on chicken breast, then sprinkle a small amount of spice mix on both sides. Set aside remaining spice mix. Place chicken breast on a baking sheet and bake for 20-25 minutes, or until chicken is done. Remove from oven, use two forks to shred chicken. Set aside.
Heat remaining avocado oil in pot over medium high heat. Add onions, red pepper, green pepper and minced garlic. Stir and let cook until onions begin to turn translucent. Add remaining spice mix and stir to combine. Add shredded chicken and stir to combine.
Add tomatoes, chicken stock, water and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Adjust seasoning as needed. Turn off heat and allow to sit for 15 minutes before serving.
Serve with tortilla chips and desired garnishes.
Enjoy!