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Categories:
butter olive oil onion garlic chicken broth cumin powder pasilla powder ground cinnamon black beans chicken tomatoes lime salt cilantro sprigs green onion avocado cubed goat feta lime tortilla olive oil tortillas
Viewed: 30 - Published at: 4 years agoIngredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1/2 teaspoon cumin powder
- 1/2 teaspoon pasilla powder or chili powder
- 1/4 teaspoon ground cinnamon
- One 16-ounce can black beans, rinsed and drained
- 4 cups cooked, shredded chicken
- 1 cup chopped, seeded tomatoes
- Juice of 1 lime
- Salt and pepper to taste
- 1/4 cup cilantro sprigs, for garnish
- 1/4 cup green onion, finely chopped, for garnish
- 1 ripe avocado, peeled, pitted, and cut into large cubes, for garnish
- 1/2 cup cubed goat feta or feta cheese, for garnish
- 1 lime cut into 6 wedges, for garnish
- Tortilla Strips (recipe follows), for garnish
- 4 tablespoons olive oil
- 2 tortillas, cut into 1-inch by 5-inch pieces
Method
- Heat a 5-quart Dutch oven over medium heat.
- Add butter and olive oil.
- Add onion and cook for 4 minutes.
- Add garlic and cook to just release the flavor (about 1 minute).
- Add chicken broth, cumin, pasilla or chili powder, and cinnamon.
- Bring to a boil, and then reduce heat.
- Simmer for 10 minutes.
- Add beans and chicken, and cook for another 5 minutes or until chicken is heated through.
- Add tomatoes and lime juice.
- Season with salt and pepper.
- Ladle into warm bowls.
- Serve with cilantro, green onion, avocado, feta, lime wedges, and tortilla strips on the side.
- Let your guests enjoy creating the finishing touches.
- To Make the Tortilla Strips:
- Heat oil in a skillet over medium heat, add tortilla strips, and cook for 3 minutes on each side or until golden brown.
- Remove with a slotted spoon to a paper towel.
