Chipotle Chicken in Tortilla Bowls
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts, cut into 1/2-inch pieces (about 1 1/2 to 2 pounds)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 1⁄2 - 3 cups bell peppers, strips (mixed red, yellow and green)
- 1 (15 1/2 ounce) can chili beans with chipotle pepper, undrained
- 1 cup prepared thick and chunky chipotle salsa (see note)
- salt
- pepper
- 1⁄2 cup fresh cilantro, chopped
- 1 small avocado, peeled, pitted and sliced
- 1⁄3 cup sour cream
- 4 tortillas, bowls
directions
- Note: If salsa with chipotle is unavailable, add 1-teaspoon chipotle sauce or 1-teaspoon adobo sauce from canned chipotle pepper in adobo sauce.
- Place oil in large skillet over medium heat. Add chicken pieces and cook until opaque. Add onion, garlic and peppers. Stir-fry until chicken is done and peppers are crisp and tender, about 10 minutes.
- Stir in chili beans and salsa. Cover and simmer until heated through. Taste and, if necessary, season with salt and pepper.
- Add cilantro to chicken mixture and spoon into tortilla bowls, dividing evenly. Top with avocados and sour cream. Serve immediately.
- TORTILLA BOWLS: Gently press tortillas into 4 individual microwave-safe (2-cup) soup bowls. being careful not to tear them.
- Microwave, 2 bowls at a time, on HIGH 3 to 4 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway. Let cool and carefully remove from bowls.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Sandy in Oklahoma
Lawton, 76
<p>I love to cook!</p>