Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (28 oz) diced tomatoes, undrained
– 1 packet taco seasoning (about 1 oz)
– 4 cups chicken broth
– 1 cup diced onion
– 1 cup diced bell pepper
– 1 teaspoon minced garlic
– Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, tortilla chips
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon or spatula
– Knife and cutting board
– Measuring cups and spoons
– Can opener
Step-by-Step Instructions
To start, I heat a splash of olive oil in my large pot over medium heat. First, I add the chopped onion and bell pepper, letting them soften and turn fragrant. It’s such a comforting scent! Next, I toss in the minced garlic and give it just a minute to sauté—I never want to burn the garlic. Once my veggies are softened, I add the chicken breasts whole, along with the taco seasoning. It’s amazing how the spices awaken everything in the pot! (See the next page below to continue steps…)