6 cups of low-sodium vegetable broth (or chicken broth)
1 cup canned crushed tomatoes
¼ – ½ cup tomatillo salsa verde
3 tablespoons tomato paste
2 tablespoons olive oil
3 cups black beans (cooked or canned)
1 – 2 cups pinto beans (cooked or canned)
3 boneless, skinless chicken breasts
4 small corn tortillas, torn into small pieces
2 small onions (approx 2 cups)
2 jalapenos (seeds and veins removed)
1 large bell pepper
juice of ½ a fresh lime
2 – 4 tablespoons fresh cilantro
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon cayenne pepper
Salt to taste (amount added will vary on sodium content of broth + tomatoes/beans)
Cabot Sharp Cheddar, shredded
Crunchy tortilla chips
Plus add your favorite toppings such as: Cabot Greek Yogurt or Cabot Sour Cream, tortilla strips, chopped red onion, chopped green onion, fresh cilantr, sliced jalapenos, fresh pico de gallo, fresh guacamole, sliced avocado
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To see how to make this recipe, visit Peas and Crayons.
Photo courtesy of Jenn Laughlin.
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