Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts, diced into 1/2 inch cubes
  • 2 tbsp low-sodium taco seasoning
  • 32 oz low-sodium chicken bone broth
  • 14.5 oz can fire-roasted diced tomatoes
  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 4 oz can mild green chilies
  • 1 large lime, juiced
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
  2. Add the diced onion and red bell pepper. Sauté for 5 minutes until the onion is translucent and fragrant.
  3. Stir in the diced chicken breasts and the taco seasoning. Cook for 4 minutes until the chicken edges are golden brown.
  4. Throw in the minced garlic and cook for 1 minute until you can smell the garlic clearly.
  5. Pour in a splash of the bone broth and scrape the bottom with your spoon. Note: This releases the flavor stuck to the pan.
  6. Add the remaining bone broth, fire roasted tomatoes, green chilies, black beans, and pinto beans.
  7. Stir in the frozen sweet corn and bring the mixture to a gentle boil.
  8. Reduce heat to low and let it bubble softly for 15 minutes until the flavors have melded and the chicken is tender.
  9. Remove from heat and stir in the fresh lime juice and chopped cilantro.
  10. Ladle into bowls and top with your favorite garnishes.