Ingredients
- 3 cups Sliced chicken
- 1 Tbsp Olive oil
- 3 cloves Garlic
- 1 Tbsp Shallot
- 1 Onion
- 4 Carrots
- 2 Celery stalks
- 1 Jalapeno
- 3 Tbsp Tomato paste
- 30 oz Black beans
- 1 cup Frozen corn
- 1 cup Quinoa
- 1 Tbsp Smoked paprika
- 1 Tbsp Salt
- 1 Tbsp Cumin
- 1 Bunch cilantro
- 2 Chipotle peppers in adobo sauce
- 8 cups Chicken broth
- 1 Lime For Serving
- 1 Avocado Diced, For Serving
Instructions
- Cook chicken per specifications.
- In a large pot over medium heat, heat oil and fry onion, garlic, and shallot for 5 minutes until fragrant.
- Add celery, carrots, and jalapeno and cook for 5 minutes stirring occasionally.
- Add tomato paste and cook, stirring often for 5 minutes until the color gets deeper red.
- Add 5 cups chicken broth, beans, quinoa, and corn.
- In a high-speed blender, combine half bunch cilantro, chipotle peppers, and 3 cups chicken broth. Blend until smooth and add to pot.
- Add chicken to pot along with the seasonings and spices.
- Cover to boil then simmer 20 minutes until vegetables are soft and quinoa is cooked.
- Garnish with chopped cilantro, lime wedges, and avocado.
