2 boneless skinless chicken breast halves, cut into 1/4 inch wide strips
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp oil
1 Tbsp butter, unsalted
1 cup onion, diced
4 cloves garlic, coarsely chopped
2 Tbsp balsamic vinegar
1 can diced tomatoes and green chile
1 can corn kernals, drained
1 can light red kidney beans, rinsed and drained
4 cups chicken broth
1/4 cup cilantro, chopped
1 Tbsp chili powder
1/2 tsp black pepper
1/2 tsp roasted cumin
1/4 tsp dried lemon peel
Directions: Preheat a large stock pot over medium high heat. Season chicken with salt and pepper.
Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate. Add the diced onion and saute for 3 minutes. Add the garlic and saute for 2 more minutes, stirring occasionally. Deglaze the pot with balsamic vinegar. Return chicken and any juices to the pot. Add remaining ingredients, bring to a simmer and cook for 30 minutes.
Garnish with crispy fried tortilla strips or masa dumplings.
-I did not use lemon peel
-I was out of balsamic vinegar so I used apple cider vinegar.
-I added an extra can of black beans.