Directions
- 1Season chicken with: 2 tsp salt, 1 1/2 tsp Mexican oregano, 1 tsp smoked paprika, 1 tsp cumin, 1 1/2 tsp black pepper, 1 tsp ground coriander, 1 tsp chili powder
- 2Add oil to a large pot and pan-fry chicken until golden char; set aside.
- 3In the same pot, fry 1 chopped onion, 3 minced garlic cloves, and 1 minced jalapeño until fragrant.
- 4Add 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika, and 1 tsp cinnamon; sauté.
- 5Add 4 cups chicken broth and 2 cups of water.
- 6Add 2 bay leafs and 1 tsp Mexican oregano; bring to a boil.
- 7Add the chicken back into the pot, along with 3 chili guajillos (seeds removed).
- 8Simmer on low heat, covered, for 1 hour until chicken shreds easily.
- 9Remove the chicken and chilis from the pot; shred the chicken and blend the chilis with some broth.
- 10Add 1 large can of crushed tomatoes and the blended chili sauce to the pot.
- 11Add 2 cups black beans and 2 cups roasted corn; mix well.
- 12Add the shredded chicken and a handful of chopped cilantro.
- 13Simmer for 5 minutes, then fry tortilla strips until golden.
- 14Add salt to taste and garnish with sour cream, roasted corn, tortilla strips, cilantro, lime, cheese, and avocado.
Ingredients
- 3 chicken breast
- 2 tablespoons oil
- 4 cups chicken broth
- 2 cups water
- 3 chili guajillos
- 3 garlic cloves
- 1 chopped onion
- 1 jalapeño
- 2 bay leafs
- 1 tsp Mexican oregano
- 1 handful cilantro
- 1 tsp black pepper
- 2 tsp salt
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 cups black beans
- 2 cups roasted corn
- 2 tsp salt
- 1.5 tsp Mexican oregano
- 1 tsp smoked paprika
- 1 tsp cumin
- 1.5 tsp black pepper
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 large can crushed tomatoes
- 0 tortilla strips
- 0 sour cream
- 0 cheese
- 0 avocado
- 1 lime
Equipment
large potblender
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