3 large chicken breasts (boneless, skinless)
2 (10 oz. ea.) cans Rotel diced tomatoes with green chilies
1 (19 oz.) can whole black beans, drained
6 cups chicken broth (mix 7 bouillon cubes in 6 cups hot water)
1 pkt. Sazon Goya Con Azafran (It comes in a box of small packets)
3 tbsp. olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
2 celery stalks, diced
1/2 tbsp. cumin
1/2 tbsp. oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 limes
1/3 cup chopped fresh cilantro
cubed avocado, for garnish (optional)

In a Dutch oven, heat olive oil on medium heat. Add minced garlic, onions, and celery and sauté until tender (about 5 minutes). Don't let it brown. Add chicken breasts, diced tomatoes, chicken broth, cumin, oregano, Sazon Con Azafran packet, garlic powder and onion powder. Stir until blended well, bring to a boil, reduce heat to low, cover, and cook for 1 hour.

Remove the chicken breasts and shred/separate with two forks and put back in the pot. Add the beans. Cut the limes in half and squeeze all the juice out of 3 halves (yes, one more half is too much). Add the cilantro. Stir well. Turn the heat off but leave the lid on and let sit for 5 more minutes.

Stir and serve. Garnish with cubed avocado, if desired.

Submitted by: Angela Marnett