| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 2 cups shredded rotisserie chicken
- 1 15-ounce can black beans, drained and rinsed
- 1 cup low-sodium chicken broth
- Juice of 1/2 lime, plus wedges for serving
- Kosher salt and freshly ground pepper
- 1 head romaine lettuce, shredded
Instructions
- Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper.
- Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 336 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 12 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 53 mg |
| Sodium | 991 mg |
Reviews
Great flavor, makes a wonderful salad. I will be making this again. Super easy.