Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 6 cups low-sodium chicken bone broth
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 cup frozen sweet corn
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil
  • 3 tbsp homemade taco seasoning (cumin, smoked paprika, chili powder, onion powder, salt)
  • 1 can (4 oz) diced green chiles

Instructions:

  1. Heat the avocado oil in a large Dutch oven or heavy-bottomed stockpot over medium heat.
  2. Add the diced onion and sauté for 5 minutes until translucent and fragrant.
  3. Stir in the minced garlic and 1 can (4 oz) diced green chiles, stirring constantly for 1 minute to avoid burning the garlic.
  4. Stir in the taco seasoning. Cook for 60 seconds until the spices smell toasted and smoky.
  5. Pour in the fire-roasted tomatoes and chicken bone broth. Use a wooden spoon to scrape the bottom of the pot to release any browned bits.
  6. Place the whole chicken breasts into the liquid. Bring to a boil, then immediately reduce the heat to low. Simmer for 15 minutes until the chicken reaches an internal temperature of 165°F.
  7. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot along with the black beans and frozen corn.
  8. Simmer for an additional 5 minutes until the corn is tender and the beans are warmed through. Taste the broth and add a pinch of salt if needed. Serve immediately with your favorite toppings like avocado, lime wedges, or a shatter of salty tortilla chips.