14ouncecan diced fire-roasted tomatoes with green chilies(with liquid)
15ouncecan low sodium black beans(drained and rinsed)
2wholebay leaves
1quartchicken broth
1poundboneless skinless chicken breasts or thighs
1cupsweet corn kernels(fresh, canned or frozen)
3tablespoonsfresh lime juice
To Serve:
1largeavocado(diced)
1largelime(cut into wedges)
fresh cilantro(chopped)
Instructions
Seasoning Mix
Combine all seasoning mix ingredients in a medium-sized bowl and stir to combine. Store in a a small jar or other air tight container (you will only need 2 tablespoons for this recipe).
Heat olive oil over medium heat in a Dutch oven or other large pot. Add garlic, onion, and red bell pepper. Sprinkle with Tex-Mex seasoning mix. Cook, stirring frequently, until vegetables are start to develop some color, about 4-5 minutes.
Add tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Add chicken breasts and submerge completely in the liquid.
Increase heat to medium-high and bring to a rapid boil Immediately reduce heat to medium low. Cover loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.
Stir in corn and fresh lime juice and simmer until heated through, approximately 5-10 minutes. Remove from heat and discard bay leaves.
Taste and adjust seasonings, as desired. Serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing.