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INGREDIENTS
- 1 teaspoon canola oil
- 1 large onion (diced)
- 2 large jalapeño peppers (seeded and chopped)
- 200 g diced cooked skinless chicken breasts
- 180 g beans (canned)
- 1 can diced tomatoes
- 80 g frozen corn
- 1 l chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- Salt
- Pepper
INSTRUCTIONS
- 1Heat the oil in a large pot over medium-high heat. Add the onion and jalapeño peppers and cook for 2 minutes or until softened.
- 2Stir in the cooked chicken breast, beans, tomatoes, corn, broth, tomato paste, cumin, and chili powder and bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring occasionally. Then add the lime juice. Finally, season with salt and pepper.
