1 1/4poundchicken breastdiced into bit size pieces
4tablespoonsolive oil
1/2medium yellow oniondiced
1red bell pepperseeds and ribs removed, diced
1green bell pepperseeds and ribs removed, diced
128 ounce can tomato sauce
215 ounce cans black beans drained
17 ounce can diced green chilies, drained
Instructions
In a bowl combine 1 teaspoon garlic powder, 1 teaspoon cumin, 1/2 teaspoon kosher salt, 1/2 teaspoon chili powder, 1/4 teaspoon chipotle powder, chicken breast and 2 tablespoons olive oil. Stir until the chicken is coated in the spices. Cover and refrigerate for 1 hour.
After the chicken has marinated, heat 1 tablespoon of olive oil in a pot over medium heat. Cook chicken just until browned. Transfer to a plate.
In the same pot that you cooked the chicken in add remaining tablespoon of olive oil. Cook onions and bell peppers until softened, about 3 minutes. Return chicken to the pan. Pour in tomato sauce, black beans and green chilies. Add in remaining garlic powder, cumin, salt, chili powder and chipotle powder. Reduce heat to low and allow to simmer uncovered for 1 hour. Season to taste with salt.
Ladle into soup bowls and serve with flour tortillas.