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Heat olive oil in a large pot over medium to low heat. Add onions and garlic; cook and stir about 3 minutes Add chili powder, ground cumin and oregano; cook 1 minute Add chicken, tomato, red and green peppers, jalapeno pepper, carrots and chicken broth. Reduce heat to low and let simmer until the chicken is fully cooked and vegetables are tender (approximately 30 minutes), stirring and turning chicken occasionally Stir in corn, pinto beans and lime juice Garnish with tortilla strips and cilantro before serving
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching