This nutritious version comes together in less than 30 minutes.
“The traditional Mexican recipe often has a lot of unhealthy cream and cheese,” says San Francisco-based chef Lynda Marren. Instead, she uses tomatoes and beans to create a hearty base. Vegans and those who are dairy-free can omit the Greek yogurt topping, which is a healthier swap for the usual sour cream.
Ingredients
Directions
Step 1
Heat the 2 tablespoons olive oil in a large pan over medium heat; add onion and cook until softened, but not brown, about three minutes. Stir in chili powder and tomato paste. Add chicken and stir to coat entirely.
Step 2
Add about ½ of the chicken stock and bring mixture to a simmer. Cover and cook for 20 minutes.
Step 3
Add tomato, corn, black beans, and remaining chicken stock to the pan. Bring mixture to a simmer and cook for an additional five minutes then remove from heat. Top with avocado, cilantro, lime, and yogurt, if desired.
Photography and styling by Julia Gartland