INGREDIENTS
4
skinless chicken thighs ((bone in or boneless))
salt and pepper (, to taste)
2 tbsp
olive oil (, divided)
1
onion (chopped)
4 cloves
garlic (minced)
2
carrot (, chopped)
2
ribs celery (, chopped)
1
red bell pepper (, chopped)
1 1/2 tsp
chili powder
1 tsp
cumin
1 tsp
ground coriander
1 tsp
dried oregano leaves
3/4 tsp
paprika
6 cups
low-sodium chicken broth
14 1/2 oz
can diced tomatoes
6
yellow corn tortillas
1 can
black beans
4 oz
can diced green chiles
1/2 cup
heavy whipping cream
NOTES
Did a small can of enchilada sauce and juice from beans with about 3 or so cups of broth instead of 6 cups. Did release after 5 min. Used 3 chicken breasts. Added corn starch slurry instead of cream at end.
Megan Livingston • 2019-03-26
Loved it