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