Categories: Mexican

Ingredients

• 14.5 oz can diced tomatoes
• 1 cup diced jarred roasted red peppers
• 1/2 cup diced onion
• 1-2 tbsp minced chipotles in adobo sauce
• 1 tbsp each tomato paste and minced fresh garlic
• 3/4 tsp kosher salt
• 1/2 tsp each ground cumin, coriander and cocoa powder
• 1 lb chicken breasts
• 1 large Romaine head, chopped
• 15 oz can black beans, drained and rinsed
• 1/2 cup sliced scallions
• 1 jalapeno, sliced
• 1 cup halved grape tomatoes
• 3/4 cup shredded Cheddar
• 1 lime, cut into wedges

Directions

1. Combine diced tomatoes, pepper, onion, chipotles, tomato paste, garlic, salt, cumin, coriander, and cocoa powder in a saucepan.

2. Add chicken and bring mixture to a boil over high heat; reduce heat to medium and simmer, covered, until chicken is cooked through and tender, about 25 minutes. Transfer chicken to a plate; let cool slightly, then shred.

3. Puree tomato sauce, then continue cooking until sauce thickens, about 5 minutes. Return chicken to sauce.

4. Toss together romaine, black beans, scallions, jalapeno, grape tomatoes, and Cheddar; top servings with chicken and garnish with lime wedges.

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