1 lb boneless chicken breasts
2 tbsp vegetable oil
4 cloves garlic, minced
8 oz can black beans
1 cup corn
14.5 oz can fire roasted diced tomatoes
28 oz can crushed tomatoes
6 cups chicken broth
3 tbsp tomato paste
1 onion, diced
1 tsp dried oregano
2 tbsp cumin
1 tsp chili powder
Juice of 2 limes
1/2 cup cilantro, chopped
salt & pepper

For garnish: avocado, shredded cheese, sour cream, cilantro & lime wedge

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• In dutch oven or large stock pot, heat vegetable oil over medium heat. Add in garlic & onions and cook until fragrant
 

• Add in black beans, corn, tomato paste and spices and cook ~2 min.

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• Add diced & crushed tomatoes and mix in oregano, cumin, chili powder, lime juice, and cilantro. Season with salt & pepper

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• Pour in chicken broth and bring to a boil. Adjust heat to medium-low and add chicken breasts. Cook for 25 - 30 min.

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• Remove chicken from pot and shred with forks. When all is shredded, add back into pot and simmer another 5 - 10 min.