Cooktop Cove: This Southern Tex-Mex chicken isn't just a star main dish, but it makes for great leftovers as well
By Audrey Michels
Tex-mex is one of the most crowd-pleasing cuisines around. It’s almost second nature to mix these spices, sear some onions and peppers, and lay them out with all the fixings. Plus, it makes for excellent leftovers!
This version is almost a soup, so you could add a bit more chicken stock and garnish with some crushed tortilla chips, or serve it with tortillas and all the fajita fixings. It keeps very well, making it a terrific meal prep recipe that you can portion out over rice for an entire week. It will be just as good, if not better, with each passing day.
Southern Tex-Mex chicken
4
20 minutes
30 minutes
50 minutes
2 tablespoons olive oil
1 white onion, diced
1 red onion, diced
1 red bell pepper, diced
1 jalapeño pepper, seeded and diced
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
2 tablespoons chopped chipotle chili peppers in adobo sauce
2 cloves garlic, minced
1 can black or pinto beans, drained
1 can diced tomatoes
2 cups rotisserie chicken, shredded
1 ½ cups chicken broth
Juice of 1 lime
Sour cream
Shredded cheese
Bring the oil to a shimmering heat in a large nonstick skillet.
Add the onions, peppers and spices. Cook about 2 minutes, until they begin to soften.
Add the chilies in adobo sauce and garlic. Cook an additional minute.
Add the beans, canned tomatoes, chicken and chicken broth.
Bring to a heavy simmer and cook about 5 minutes, or until the liquid has begun to reduce. Reduce the heat to medium-low, and cook 25-30 minutes until the desired consistency is reached.
Remove from the heat and add the lime juice. Garnish with sour cream and shredded cheese.
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