Categories: Soup

Ingredients

• 2 tbsp. avocado oil
• 1 1/2 lb. chicken breasts, cut into strips
• 1/2 tsp each salt and black pepper, divided+ additional to taste
• 3 large bell peppers, cut into 1-inch strips
• 1 large yellow onion, sliced
• 6 garlic cloves, minced
• 2-3 tsp taco seasoning
• 1 1/2 cups chicken broth
• 12 oz. jar salsa

Directions

1. In a large pot on medium-high, heat oil. Season chicken with 1/4 tsp each salt and pepper and add to pot. Cook, turning occasionally, until browned on all sides, 3-4 minutes. Transfer to a plate.

2. Add bell pepper and onion to pot, season with 1/4 tsp salt and pepper and cook, stirring occasionally, until tender and beginning to caramelize, 6-8 minutes. Add garlic and taco seasoning; saute 1 minute, until fragrant. Pour in broth and stir up any browned bits from bottom of pot.

3. Return chicken and any collected juices from plate to pot. Stir in salsa. Bring just to a boil, then reduce heat and simmer uncovered until chicken is cooked through and stew has thickened, about 30 minutes.

4. Transfer chicken pieces to a cutting board and chop or shred, then return to pot. Season with additional salt and pepper.

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