Ingredients:
3 tablespoons grape seed oil
2 carrots - diced
2 celery sticks - diced
1 small onion - diced
2 cloves garlic (optional to your liking)
1 cup fire roasted corn (you can purchase in frozen ailse)
6 cups low sodium chicken broth
1 can black beans - rinsed and drained
1 large tomato
3 chicken breast (about 1 #) - diced
Sides:
avocado - pitted, sliced or diced
cilantro - roughly chopped
onions - diced
lime
6 corn tortillas - cut into strips and deep fry until nice and golden brown. Salt to taste.
Directions:
1. In a large saucepan heat the grape seed oil. Add the chicken breast and brown (golden brown). Salt/Pepper.
2. Add carrots, celery, onion, garlic, tomato. Stir in with chicken scraping bottom of the pan. Cover and let it cook for 5 minutes.
3. Add black beans and corn. Cover and let it cook for 5 minutes.
4. Add Chicken broth and let it boil. Once boiling, turn heat down and let it simmer for 20 minutes. Taste to adjust seasoning.
3 tablespoons grape seed oil
2 carrots - diced
2 celery sticks - diced
1 small onion - diced
2 cloves garlic (optional to your liking)
1 cup fire roasted corn (you can purchase in frozen ailse)
6 cups low sodium chicken broth
1 can black beans - rinsed and drained
1 large tomato
3 chicken breast (about 1 #) - diced
Sides:
avocado - pitted, sliced or diced
cilantro - roughly chopped
onions - diced
lime
6 corn tortillas - cut into strips and deep fry until nice and golden brown. Salt to taste.
Directions:
1. In a large saucepan heat the grape seed oil. Add the chicken breast and brown (golden brown). Salt/Pepper.
2. Add carrots, celery, onion, garlic, tomato. Stir in with chicken scraping bottom of the pan. Cover and let it cook for 5 minutes.
3. Add black beans and corn. Cover and let it cook for 5 minutes.
4. Add Chicken broth and let it boil. Once boiling, turn heat down and let it simmer for 20 minutes. Taste to adjust seasoning.
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