This is great one-pot meal that's perfect for chilly nights. It freezes well, too, so make a double batch or freeze half.
In a large pot or Dutch oven, heat oil over medium heat. Add onion, pepper, and garlic and cook until they start to soften. Add chicken breasts, chili powder, cumin and salt and stir until all ingredients are coated in spices. Add tomatoes, chilies, stock and hot water and simmer 20 minutes or until chicken is cooked through. Remove chicken breasts to a plate until cool enough to handle. Meanwhile, use an immersion blender to puree part of the soup (just enough to thicken a bit). Shred chicken using a fork and return to the pot along with black beans. Simmer another 20 minutes. To serve, divide tortilla strips, avocadoes, and chees among bowls and ladle the soup over. Garnish with a squeeze of lime and cilantro.
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