Our family loves this quick and easy meal! Tacos are family favorites, and this is a fun and tasty alternative to traditional tacos. It's especially good on rainy days.
Ingredients:
1 can tomato sauce (28oz)
1 can crushed tomatoes (28oz)
16 ounces vegetable or chicken stock
1/2 can green chilis
2 cans black beans
1 bag frozen corn
2 packets taco seasoning
3 boneless skinless chicken breasts
1/2 cup diced onion
1 tsp minced garlic
2 tbsp olive oil
Directions:
1. In a large stockpot, saute onion and garlic in olive oil on medium heat until onions are translucent.
2. Add canned tomatoes & stock to onions and garlic, stir well.
3. Add taco seasoning, stir well.
4. Rinse & drain black beans.
5. Add black beans, frozen corn, and green chilies to the stock pot.
6. Bring to a simmer.
7. In another pot, place chicken breasts and cover with water.
8. Bring to a boil, then reduce heat to a simmer. Cover the pot, and simmer for 10-15 minutes. (Larger pieces of chicken may take longer to cook.) Chicken is cooked when it reached 165 degrees in the thickest part.
9. While chicken is hot, shred the meat using two forks. (If you have a stand mixer, use the flat paddle attachment to shred chicken quickly!)
10. Add shredded chicken to the stockpot, stirring well to combine ingredients.
11. Simmer for 20-30 minutes, stirring occasionally.
12. Top with shredded cheese, sour cream, tortilla strips or crumbled tortilla chips, and fresh cilantro. Avocado is a great topping, too!
