1 1/2 lbs. boneless skinless chicken thighs (or breasts)
1 yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 zucchini, chopped
2 cup shredded cheddar cheese
1/4 cup sour cream
1 15oz. can of black beans, drained
1 14.5 oz. can fire-roasted diced tomatoes
1 14.75 oz. whole kernel fire-roasted corn
1 small jalepeno chopped
2 tbsp. olive oil
4 tsp. Mild BBQ Rub
1 tsp. Woodfired Garlic Rub
1 tsp. Tequila Lime BBQ Rub
3 16oz. Bare Bones® Chicken Bone Broth
1/4 cup cilantro
1 lime, sliced
2 cups blue corn tortilla chips
1 avocado, sliced
Combine Mild BBQ Rub, Tequila Lime BBQ Rub and Woodfired Garlic in a small bowl. Season chicken liberally on both sides with seasoning mixture. Set aside for 10 minutes
Heat olive oil in a large pot over medium-high heat.
Add chicken, cook for 7-9 minutes on each side or until chicken is no longer pink inside. Internal temperature should reach 165°F. Remove chicken, set aside. When chicken has cooled, chop or shred to desire thickness.
Add zucchini, bell peppers, onion, and jalepeno. Saute vegetables for 5-7 minutes, or until slightly tender.
Add corn, fire-roasted tomatoes, black beans, and Bare Bones® Chicken Bone Broth.
Bring to a light boil, then reduce heat to low.
Add chicken and simmer on low for 20 minutes.
Serve with choice of toppings. Enjoy!