Ingredients
Contains: Gluten, Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 650.9
- total 2603.8
- Protein
- 43.6 g
- total 174.4 g
- Carbs
- 69.1 g
- total 276.4 g
- Fat
- 24.1 g
- total 96.3 g
Estimated · based on 16 of 17 ingredients
Method
- 1
- vegetable oil2 tbsp
- onion1
- garlic3
- ground cumin1 tbsp
- smoked paprika1 tsp
- chilli powder1 tsp
Build the spice base — Heat the oil in a large pot and soften the onion for 4 minutes. Add the garlic, chilli, cumin, smoked paprika, and chili powder and toast for 1 minute.
- 2
- chicken breast500 g
- canned tomatoes400 g
- chicken stock1 l
Simmer the chicken — Pour in the canned tomatoes and stock, add the whole chicken breasts, and simmer for 20 minutes until the chicken is cooked.
- 3
- chicken breast500 g
- black beans200 g
- sweetcorn150 g
- wheat tortilla4
Shred the chicken — Meanwhile, fry the tortilla strips in a dry pan for 5 minutes until crisp. Lift out the chicken, shred it, and return it to the pot with the beans and sweetcorn.
- 4
- wheat tortilla4
- avocado1
- lime1
- fresh cilantro4 tbsp
- saltto taste
Finish and serve — Stir in the lime juice and season with salt. Ladle into bowls and top with tortilla strips, avocado, and cilantro.
I made this
No photos yet — be the first to share yours.
Ratings & reviews
Write a reviewNo ratings yet — be the first to cook it.