INGREDIENTS
2 tbsp
olive oil
8
chicken thighs
1 serving
salt and pepper
1 large
onion
4 cloves
garlic
1 1/2 tsp
ground cumin
1 1/2 tsp
ground coriander
1 tsp
mexican oregano
28 oz
canned tomatoes
1/4 cup
pasted and sauce
15 oz
black beans
1/2 cup
chicken stock
1
juice of lime
1 bag
best quality corn tortilla chips
2 1/2 cups
jack cheese
1/4 head
iceberg lettuce
1 serving
cream
1 serving
cilantro leaves
1 serving
pico de gallo
1 slices
pickled jalapeño