INGREDIENTS

  • 2 tbsp + 1 tsp Neil Sarap Southwest All Purpose Seasoning (or your favorite Southwest-style blend)
  • 2 tbsp olive oil 
  • 3 cloves garlic, minced
  • 1 sweet yellow onion, diced
  • 3 tsp Louisiana Pepper Exchange Chipotle Pepper Puree
  • 2 tsp Mexican oregano 
  • 1 tsp cumin
  • 2 tbsp chili powder
  • 1 bay leaf
  • 1 15-oz. can fire-roasted diced tomatoes 
  • 1 8-oz. can tomato sauce 
  • 4-6 cups low-sodium chicken stock
  • 1 15-oz. can black beans, drained and rinsed
  • 1½ cups frozen corn (or fresh if you have it)
  • Juice from one lime
  • Salt and pepper as needed

DIRECTIONS

  1. Set smoker at 225° F. 
  2. Season chicken with 2 tbsp All-Purpose Southwest seasoning.
  3. Once the chicken thighs reach ~170° F internal,  remove, shred and set aside.
  4. In a 5 quart (or larger) Dutch oven, heat up olive oil.
  5. Add diced onion and sauté until tender. 
  6. Add garlic and sauté until fragrant (about 30 seconds).
  7. Add all remaining ingredients, including shredded chicken, and allow to simmer for 30 to 60 minutes.
  8. Taste and add salt and pepper if needed.
  9. Top with fresh cilantro, avocado, tortilla chips, radish and sour cream.
Scroll to Top