Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 medium yellow onion, diced (approx. 150g)
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 packet (1 oz) ranch dressing mix
  • 2 tbsp low-sodium taco seasoning
  • 15 oz canned black beans, drained and rinsed
  • 15 oz canned whole kernel corn, drained
  • 14.5 oz canned fire-roasted diced tomatoes, with juices
  • 4 oz canned diced green chiles
  • 32 oz low-sodium chicken broth
  • 0.5 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil in a large pot over medium-high heat until it shimmers and moves easily. Add the diced chicken cubes in a single layer. Cook for 3 to 4 minutes until the edges are golden and the meat is opaque.
  2. Toss in the diced yellow onion. Sauté for 3 minutes until the onion is translucent and soft.
  3. Stir in the minced garlic. Cook for only 30 to 60 seconds until the aroma fills your kitchen.
  4. Sprinkle the ranch dressing mix and taco seasoning over the meat and aromatics. Stir well until the spices coat every piece of chicken and smell toasted.
  5. Pour in the black beans, corn, diced green chiles, and fire roasted tomatoes with their juices.
  6. Add the 32 oz of chicken broth. Stir to combine and scrape the bottom of the pot to release any stuck bits.
  7. Bring the mixture to a boil, then reduce heat to low. Simmer for 15 minutes until the flavors are fully integrated and the broth has slightly thickened.
  8. Turn off the heat. Stir in the fresh cilantro and lime juice until the greens are wilted and the scent is bright and citrusy.
  9. Taste and adjust. Add a pinch of salt or a crack of black pepper if needed before ladling into deep bowls.