Methods:
Lightly season chicken breasts on both sides with salt, pepper, and paprika. Heat large saute pan or dutch oven over medium heat.
Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
Transfer chicken to a clean plate and shred into smaller pieces once cooled, reserve. In the same pot heat over medium heat, add in 1 tablespoon of olive oil.
Once the oil is hot, add in the onions and garlic, saute for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
Add chopped chipotle chilis and jalapenos, saute for 1 minute. Add in tomato paste and saute for 1 minute. Add in bell pepper and corn, saute for 1 minute.
Add in the black beans, fire-roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine.
Bring to a boil and then reduce to a simmer, cook until tortillas are softened about 15 minutes.
Stir in lime juice and cilantro leaves, taste, and adjust seasoning with salt and pepper. Serve the soup with desired toppings.
Easy Goulash Recipe
Fruit tart
Crispy Oven-Roasted Cauliflower Delight: A Flavorful Veggie Sensation
Fast and Amazing: Cooking Onions in the Microwave to Amaze Your Visitors
HAMBURGER CASSEROLE
THE BEST 7 LAYER TACO DIP
‘It can never be quite the same…’: Royal expert reveals sad detail about Kate Middleton & Camilla’s relationship
Crab Salad (Seafood Salad)
Entitled Passenger Spilled His Drink on My Laptop, Completely Ruining It – Karma Caught Up With Him as Soon as We Landed