Step 1

Cook olive oil, onion green pepper and garlic for 3-5 minutes or until onions are translucent.

Step 2

Add diced tomatoes, chiles, chicken broth, lime juice, taco seasoning, sea salt, pepper, chicken breasts, beans and corn to the pot and stir to combine.

Step 3

Bring mixture to a boil. Once boiling, lower the heat, cover and simmer until the chicken is easily shredded with a fork (about 25-30 minutes).

Step 4

Shred the chicken then return it to the pot.

Step 5

Add the cilantro, cover and simmer for 10-30 minutes (until ready to serve).

Step 6

Serve hot with sour cream, cheese, chopped onion, sliced avocado, and homemade tortilla strips.

Step 7

Preheat olive oil in a large skillet

Step 8

Add tortilla strips and stir to combine

Step 9

Cook over medium-high heat for 2-5 minutes, stirring often, until crispy.

Step 10

Sprinkle warm strips with salt.