Description
This dinner has been on repeat here all week! Even though it’s still 70 degrees in San Diego…it’s fall dang it and I’m making soup! Plus this recipe is super easy and can be made for as many people as you need. It freezes great and the leftovers are 👌🏻
Protip: Drain everything that’s canned! You don’t need all that extra water. Add your own liquid to have more control of your final flavor.
Scale
Ingredients
- 4 large Chicken Breasts
- 2 Taco Seasoning packets
- 1 yellow Onion, diced
- 2 T oil separated + 2t
- 3 garlic cloves, chopped
- 2 32oz Cartons chicken broth
- 1 14oz Can Black beans, drained and rinsed
- 1 14oz Can Sweet corn, drained
- 1 large 28oz can diced tomatoes, drained
- 1 small 14oz can diced tomatoes with chili’s
- 1 large bunch of cilantro
- I cup Sour cream
- Tortilla strips
- 1 Cup shredded cheddar cheese
- 2 limes, cut into wedges
Instructions
- Preheat Grill to 400F.
- Cover chicken breasts with 1t oil and 1 packet of Taco seasoning. Grill until cooked through (about 10-15 min) let cool, and slice into quarters, then into strips with the grain.
- While the chicken cooks, combine the onion, corn and 1 T oil to a large pot, cook on stovetop at medium until the onions are translucent, turn the heat to high and stir the onions and corn until the corn is slightly blackened, then add the garlic and stir 1-2 minutes more. Add the second packet of taco seasoning, tomatoes, beans, and both cartons of chicken stock.
- Move the pot to the grill and simmer with smoke until reduced by about 1/4. (Or longer for a chunkier stew). Portion into bowls and top with cilantro, sour cream, cheese and tortilla strips