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Healthy, easy and loaded down with all the fixins’.
In a large Dutch oven over medium high heat add oil, onions, garlic, and pepper. Let the mixture bloom for 2 minutes. Add in chicken stock, salt and all the spices and let it come to a simmer. Add in chicken breasts and let it simmer for 25 minutes, or until chicken is fully cooked through and tender.
Now add in the corn and beans. Cook another 10 minutes.
Remove chicken from the pot, shred it using two forks then return it to the soup. Stir to combine.
Ladle soup into bowls and top with garnishes: avocado, cilantro, diced onions, diced tomatoes, cheese, and corn chips. Enjoy!
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