Ingredients:

48 oz swanson chicken stock (not broth)

1 small onion, chopped

2 large cloves garlic, minced

1 can black beans (rinsed and drained)

1 can whole kernel corn (do not drain)

1 can fire roasted tomatoes (do not drain)

1/3 cup cilantro, minced

1 tsp ground cumin

2 tsp chili powder

salt to taste

1 large chicken breast and 1 large chicken thigh (skinless and boneless), cut into small pieces (1/2-3/4)

2 small limes, cut into 1/2 pieces

monterrey jack cheese, shredded (toppings)

avocado, cubed (toppings)

sour cream (toppings)

Directions:

1. Combine chicken stock, onion, garlic, beans, corn, tomatoes, cilantro, cumin, chili powder and salt in medium pot and bring to a slow rolling boil. Reduce heat to just simmering and add chicken. Simmer for 1 hour. Taste and add more salt if necessary. Place in bowl and add a couple of lime chunks and stir. Top to your liking (see below for suggestions).

2. This is a small batch (6-7 bowls).

3. Tortilla strips. Cut corn tortillas into thin strips and toss with avocado oil or canola oil and salt. Spread out on a baking sheet and place in oven, preheated to 375 degrees. Bake until slightly brown and crispy, stirring occasionally.

Bon Appetit!