Chipotle Chicken In Tortilla Bowls

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, cut into 1/2-inch pieces (about 1 1/2 to 2 pounds)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 1/2-3 cups bell peppers, strips (mixed red, yellow and green)
• 1 (15 1/2 ounce) can chili beans with chipotle pepper, undrained
• 1 cup prepared thick and chunky chipotle salsa (see note)
• salt
• pepper
• 1/2 cup fresh cilantro, chopped
• 1 small avocado, peeled, pitted and sliced
• 1/3 cup sour cream
• 4 tortillas, bowls

Recipe

• 1 note: if salsa with chipotle is unavailable, add 1-teaspoon chipotle sauce or 1-teaspoon adobo sauce from canned chipotle pepper in adobo sauce.
• 2 place oil in large skillet over medium heat. add chicken pieces and cook until opaque. add onion, garlic and peppers. stir-fry until chicken is done and peppers are crisp and tender, about 10 minutes.
• 3 stir in chili beans and salsa. cover and simmer until heated through. taste and, if necessary, season with salt and pepper.
• 4 add cilantro to chicken mixture and spoon into tortilla bowls, dividing evenly. top with avocados and sour cream. serve immediately.
• 5 tortilla bowls: gently press tortillas into 4 individual microwave-safe (2-cup) soup bowls. being careful not to tear them.
• 6 microwave, 2 bowls at a time, on high 3 to 4 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway. let cool and carefully remove from bowls.