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Export 24 ingredients for grocery delivery
Preheat oven to 375°F. Grease a baking sheet with nonstick cooking spray or olive oil.
In a large mixing bowl or gallon-sized zip top bag, add chicken, olive oil, oregano, chili powder, cumin, garlic and salt. Toss to coat and transfer to baking sheet.
Bake for 20 to 30 minutes, until fully cooked through. Cook time will vary depending on the thickness of the breasts. Remove chicken from oven and let cool for 5 minutes.
Shred chicken with a fork and knife. Set aside until ready to use.
Heat oil in large dutch oven or pot over medium heat. Add diced onions and peppers. Cook, stirring frequently, for about 3 minutes or until onions become translucent.
Add garlic, chipotle pepper, chili powder, cumin, oregano, smoked paprika and onion powder. Cook for 30 seconds, stirring constantly.
Add diced tomatoes, black beans, corn, green chilies, chicken stock, tomato paste and salt. Bring to a boil, reduce heat and simmer for 5 minutes.
Add shredded chicken and cook for 15 more minutes. Turn off the heat, add the cilantro and lime juice and stir to combine. Taste and season with salt, to taste.
Serve in bowls and top with cilantro, limes and crushed corn tortilla chips.