Prep time: 20 minutes
Cook time: 40-45 minutes
Tex-Mex Seasoning Mix Ingredients:
¼ of a cup of chili powder
2 tablespoons of ground cumin
2 teaspoons of ground coriander
1 tablespoon of garlic powder
2 teaspoons of smoked paprika
1 teaspoons of fine sea salt
½ teaspoons of black pepper
2 tablespoons of extra virgin olive oil, divided
2-3 large cloves garlic, finely chopped
½ medium white onion, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
500 gram can diced fire-roasted tomatoes with green chilies, with liquid
500 gram can black beans, drained and rinsed
2 whole bay leaves
3½ cups of chicken broth, preferably organic
450 grams of boneless, skinless chicken breasts
1 cup of sweet corn kernels
3 tablespoons of fresh lime juice
1 large avocado, diced
Fresh cilantro, chopped
1 large lime, cut into wedges
- To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.
- Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently, until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.
- Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Nestle the chicken breasts into the skillet so they are completely submerged in the liquid.
- Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium. Cover skillet loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.
- Stir in corn and fresh lime juice and simmer until heated through, approximately 5-10 minutes. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing.