Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 onion, diced
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 2 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes with green chilies
– 3 cups chicken broth
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1 teaspoon paprika
– ½ teaspoon salt (or to taste)
– ½ teaspoon black pepper
– 1 can (15 ounces) black beans, drained and rinsed
– 1 cup frozen corn
– Juice of 1 lime
– Fresh cilantro, chopped (for garnish)
– Sour cream and tortilla chips (for serving)
Equipment Needed
– Large pot or Dutch oven
– Cutting board
– Sharp knife
– Measuring cups and spoons
– Wooden spoon or spatula
– Ladle for serving
Step-by-Step Instructions
To start, I heat the olive oil in my large pot over medium heat. Once it’s shimmering, I toss in the diced onion and let it sauté for about 2-3 minutes, until it’s translucent. Then, I add in the sliced bell peppers and garlic, stirring everything together and enjoying the wonderful fragrance wafting through my kitchen. It’s like a fiesta beginning! After about 5 minutes, I throw in the diced chicken breasts, cooking them until they are no longer pink on the outside. That first sizzle is so satisfying! (See the next page below to continue steps…)