Ingredients:

  • 3 large Poblano peppers
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp Avocado oil
  • 1 tbsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Dried Mexican oregano
  • 1.5 lbs Boneless skinless chicken thighs
  • 6 cups Low-sodium chicken bone broth
  • 1 can (14.5 oz) Fire-roasted diced tomatoes
  • 1 can (15 oz) Black beans, rinsed and drained
  • 1 cup Frozen sweet corn
  • 4 Corn tortillas, torn into small pieces
  • 1/2 cup Corn tortilla strips
  • 1 large Avocado, cubed
  • 1/2 cup Fresh cilantro, chopped
  • 1/2 cup Queso fresco or Cotija cheese
  • 2 Limes, cut into wedges

Instructions:

  1. Place the whole poblano peppers directly over a gas flame or under a broiler. Turn frequently until the skin is 80% blackened and blistered.
  2. Place charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel off the skin, remove seeds, and dice the peppers.
  3. Heat avocado oil in a heavy-bottomed Dutch oven over medium-high heat. Add diced onion and sauté until translucent.
  4. Stir in minced garlic, cumin, smoked paprika, and Mexican oregano. Cook for 1 minute until fragrant.
  5. Add chicken thighs, bone broth, fire-roasted tomatoes, and the torn corn tortillas. Bring to a simmer.
  6. Simmer for 15 minutes until the chicken is cooked through and the tortillas have dissolved into the broth. Remove chicken, shred with two forks, and return to the pot.
  7. Stir in the diced roasted poblanos.
  8. Stir in the black beans and corn
  9. Add fresh lime juice. Season with salt to taste.
  10. Serve hot, garnished with tortilla strips, avocado cubes, cilantro, and crumbled queso fresco.