Ingredient

• 1 onion, diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• a dash (or two) cayenne
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro, finely chopped
• juice of 1/2 lime
• pepper, to taste
• 1 can pinto beans, drained and rinsed
• 2-3 boneless, skinless chicken breasts
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil (to taste)
• 2-3 avocados, diced
• 2 c. pepper jack cheese
• tortilla, cut into strips, deep fried in vegan oil until crispy, seasons with salt
• cilantro (for garnish)
• lime wedges (for garnish)

For pico de gallo

• 4-5 vine-ripened tomatoes, finely diced
• 1/2 tsp. Kosher salt (or to taste)
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 bunch cilantro, finely chopped (if you aren’t big into cilantro, use 1/2 bunch)
• 2 Tbsp. chopped jalapeno (go ahead and used the canned.. it works best)
• juice of 1/2 lime
• 5-6 shakes green Tabasco sauce

Instructions

1. In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
2. Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
3. In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
4. In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

For pico de gallo

1. In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed. Add remaining ingredients and stir together well.

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