2 cups chicken, cooked and shredded|2 cups low-sodium chicken broth|1 white onion, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 cup shredded cheddar cheese
1/4 cup sour cream
1 15 oz. can of black beans, drained
1 14.5 oz. can stewed tomatoes
1 14.75 oz. whole kernel fire-roasted corn
1 8 oz. can tomato sauce
1 tbsp. olive oil
1 tbsp. Tequila Lime BBQ Rub
2 tbsp. chopped fresh green onion
1/4 cup cilantro
1 small jalapeno
1 lime, sliced
1 cup tortilla chips
1 avocado, sliced
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add onion and bell pepper, cook for 5 minutes or until onions are translucent and tender.
Step 3
Add stewed tomatoes, zucchini, corn, black beans, tomato sauce, tequila lime bbq rub and chicken. Stir to combine.
Step 4
Add stewed tomatoes, zucchini, corn, black beans, tomato sauce, tequila lime bbq rub and chicken. Stir to combine.
Step 5
Serve with choice of toppings. Enjoy!
Smoky mesquite with sea salt & pepper
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