You Will Need:
- 1 teaspoon canola oil
- 1/2 onion chopped
- about 1 1/2 Tablespoon chopped pickled jalapeno peppers
- 2 cups cooked shredded chicken, Note: for this recipe I boiled a whole chicken. To do so, I put salt, pepper, and garlic powder on chicken, placed it in a large pot and covered it with water, brought it to a boil, then reduced heat to a slow boil, then covered with lid, and cooked for about an hour, or until no pink comes from chicken when it's poked with a fork. (Tip: There's enough meat from the whole chicken to save half of it for another chicken recipe that calls for shredded chicken, I used my extra chicken to make chicken dumpling soup)
- 1 can black beans drained
- 1 can pinto beans drained
- 1 can corn undrained
- 32 oz. of chicken broth from boiled chicken or 32 oz. carton of chicken broth, (Note: since I boiled a chicken, I did use the chicken broth from the boiled chicken, but if you can use a carton of store bought chicken broth, either will work, but I do think the broth from boiled chicken has more flavor)
- 2 Tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 Tablespoon chili powder
- 1 tsp. paprika
- 1 tsp. garlic powder, plus some extra to sprinkle on whole chicken before boiling
- 1 tsp. salt
- 2 Tablespoons lime juice
- salt and black pepper to taste and to season the chicken before boiling
- water as needed for desired consistency
- toppings sour cream, shredded cheddar cheese, green onion, cilantro (optional)
- tortilla chips
Heat oil, onion, jalapeno's for a few minutes on med-high temp.
Stir other ingredients, bring to a boil, reduce heat to low, simmer a couple of hours... the longer it cooks the more flavorful it will be. When ready to serve, put into bowls and top with desired toppings. Serve with tortilla chips.
Tip: You can add more jalapeno peppers, chili powder and cumin depending on personal taste. Just be sure to taste it after it's cooked a little while before adding more seasoning.