Ingredients
1 lb. Boneless, skinless, chicken thighs
2 cans petite diced tomatoes with jalapeños
4 cups chicken broth
2 cans beans (black beans work nicely)
1 cup frozen sweet corn
1 can Amy’s Organic Tomato Soup
1 tsp. dried oregano
2 tsp. chili powder
1 small bunch fresh cilantro
Preparation
Brown the chicken thighs. Add the tomatoes with jalapeño peppers. Simmer for 45 minutes, or until chicken is very tender. Add chicken broth, beans, corn, and spices. Simmer for another 15-30 minutes, or until the chicken falls to pieces. Remove from heat and stir in the chopped cilantro. Serve in individual bowls. Top with chopped avocado, fresh chopped tomatoes, cheese, or sour cream. Finally, top with crispy tortilla strips (found near the salad fixings in the grocery store).
