Start with:

  • 4 to 6 chicken breasts (bone-in and skinless)
  • 1 onion, sliced in thin half-rings
  • 4 tablespoons olive oil
  • 1 lime
  • 1 quart chicken broth
  • 2 cups water
  • Salt and pepper

Place ingredients in an 8-quart stock pot and bring to boil. Then reduce to simmer until the chicken is cooked—approximately 45 minutes to 1 hour. Remove chicken from pot and, when cooled enough to handle, remove from bones, cut into slices, and return to the pot.

Then add:

  • 4 peeled and sliced (slightly diagonally) large carrots
  • Kernels removed from 1 ear of corn
  • 4 tablespoons cilantro
  • 1 to 2 cans of black beans
  • 1 jar of your favorite red salsa (mild or spicy—up to you!)
  • 1 bottle La Victoria taco sauce (or another taco sauce of your choice)

Simmer approximately 1 hour longer.

Pour into individual bowls and top with:

  • Tortilla strips (tortillas cut in half and then cut into 1/4-inch strips and fried)
  • Grated cheese
  • Diced tomatoes
  • Chopped green onions
  • Cilantro
  • Avocado
  • Lime wedge

Delicious, and even better the next day!