– 1 Tbsp olive oil – 2lbs (970g) chicken breast – 1 medium yellow onion (295g), diced – 1 bell pepper (155g; any color), seeded and chopped – 2 jalapenos (58g), seeded and diced (leave more seeds for more spice!) – 5 cloves (17g) garlic, minced – 2 Tbsp tomato paste – 1 tsp chili powder – 1 tsp cumin – 1 tsp paprika – 1 tsp salt – 8 cups (1814g) chicken broth – 2-10oz cans (574g total) fire-roasted tomatoes – 1-14oz can (301g) corn, drained – 1-14.5oz (271g) can black beans, rinsed and drained – ¼ cup lime juice – ⅓ cup (18g) cilantro, chopped
1. Pour olive oil into a large stock pot and turn heat on medium high. 2. Once oil is hot, brown chicken on all sides, ~3-5 minutes per side. 3. Add onion, peppers, garlic, tomato paste, and seasonings. Cook until softened. 4. Pour in broth, tomatoes, corn, and beans. 5. Bring to a simmer and cook for 30 minutes. 6. Remove chicken and shred on a plate or in a stand mixer. 7. Place chicken back into pot and add lime juice and cilantro. 8. Stir and cook another 5 minutes. 9. Garnish, serve, & enjoy!