Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove
- 1 ½ pound boneless skinless chicken breast cubed
- 1 ½ teaspoon extra virgin olive oil
- 5 cup bell pepper multi colored, sliced
- 2 cup celery sliced
- 2 cup white onion chopped
- 10 clove garlic minced
- 45 ounce canned diced tomatoes for 10 servings use 3 x 14.5 oz cans
- 5 cup water
- 14 ½ ounce canned black beans
- 14 ½ ounce canned kidney beans
- 3 cup frozen corn kernels
- 1 ½ cup avocado for 10 servings about 2 large pitted and sliced
- 5 tablespoon fresh cilantro minced
- 3 lime quartered
In a large pot heat oil over medium and add peppers, celery, onion and garlic. Cook, stirring often, until almost tender, about 5 minutes.
Stir in chicken, tomatoes, jalapenos, salt, pepper, both beans and remaining spices. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Stir in the corn the last 10 minutes
Evenly garnish portion with avocado slices, cilantro and lime wedge.
Calories: 309kcal | Carbohydrates: 43g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 556mg | Potassium: 1269mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2649IU | Vitamin C: 125mg | Calcium: 110mg | Iron: 4mg