Tiktok: @aliciaannmack
Slow-simmered southwest chicken bowl with black beans, corn, and a smoky chipotle-enchilada broth.
INGREDIENTS
• 2 pounds boneless skinless chicken breast
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 28 ounces large can enchilada sauce
• 2 cans chipotle sauce
• 1 jar Zoup bone broth
• 2 taco seasoning packets
• 0.5 teaspoons salt
• 0.3 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
STEPS
1. Season chicken: Season chicken breast on both sides with salt, black pepper, garlic powder, and onion powder.
2. Brown chicken: Brown the chicken in a skillet over medium-high heat, flipping once the first side browns.
3. Finish cooking chicken: Continue cooking until internal temperature reaches 165°F.
4. Rest and cube: Remove from heat, let cool slightly, then cut into cubes.
5. Combine everything: In a large pot, combine the cubed chicken, 1 can of black beans, drained and rinsed, 1 can of corn, drained, 28 ounces of large-can enchilada sauce, 2 cans of chipotle sauce, 1 jar Zoup bone broth, and 2 taco seasoning packets.
6. Simmer to thicken: Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce thickens to your liking.
NOTES
2 cans of chipotle sauce is a lot of heat and liquid on top of the bone broth and enchilada sauce — consider starting with 1 can, tasting after it simmers a bit, and adding the second only if you want more spice/volume. Seasoning amounts are a starting point; adjust to taste.
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