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Ingredients:
1 teaspoon kosher salt, plus more as needed for seasoning
1 teaspoon paprika , sweet or smoked, plus more as needed for seasoning
black pepper, as needed for seasoning
2 tablespoons olive oil , divided
1 cup chopped white onion, ¼-inch dice
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
1 tablespoon chopped chipotle chilis in adobo sauce
1 tablespoon minced jalapenos
¼ cup tomato paste
¾ cup chopped red bell pepper, ¼-inch dice
1 cup corn kernels, fresh, canned or frozen
1 cup black beans, canned, rinsed and drained
14.5 ounce canned diced fire roasted tomatoes, plus juice
5 cups unsalted chicken stock
1 ½ teaspoons dried oregano
1 cup sliced corn tortilla strips, ¼-inch thick, 2-inch long strips
1 tablespoon lime juice
¼ cup cilantro leaves, for garnish.
Methods:
Lightly season chicken breasts on both sides with salt, pepper, and paprika. Heat large saute pan or dutch oven over medium heat.
Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
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