Ingredients
- 6 boneless, skinless chicken thighs, cut into bite-size pieces
- 1 mounded tablespoon Tex-Mex seasoning
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 3 cloves garlic, minced
- 2 red bell peppers, diced
- 1 medium yellow onion, diced
- 3 tablespoons tomato paste
- 4 cups low-sodium chicken stock
- 4 cups hot water
- One 10-ounce can fire-roasted tomatoes and green chiles
- One 3.5-ounce can green chiles
- 2 chipotles in adobo, minced, plus 2 tablespoons adobo sauce
- Two 15-ounce cans black beans, drained
- 3 tablespoons masa harina
- 1 lime, juiced
- 5 small corn tortillas, cut into 2-inch strips
- 3 scallions, sliced
- 1 cup sour cream
- 1 cup pico de gallo (store-bought)
- 1 cup crumbled queso fresco
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