1 1/2cupsbell pepperI used red, green, and yellow, chopped
1/4cuplow-sodium chicken broth or water
15ouncecan reduced-sodium black beansdrained and well-rinsed
Preheat the oven to 400°F. Cut the tortillas into small triangles. Rub both sides with 1 teaspoon of oil and sprinkle with 1/4 tsp chili powder. Make sure every chip is well coated. Put chips on a baking sheet, and bake 7-10 minutes in the preheated oven until they are golden and pretty crispy. Allow chips to cool completely on baking sheet. They will get crispier.
In a small bowl, combine salsa and ranch dressing. Set aside.
Sprinkle cumin, kosher salt, and 1/4 tsp of chili powder on chicken. Heat the remaining 1 teaspoon of oil in a large skillet over medium heat. Add chicken and cook for about 5 minutes per side. Remove chicken.
Add onion and bell peppers to skillet. Cook for about 3 minutes, stirring often. Add chicken broth & remaining 1/4 teaspoon chili powder to the pan, and scrape any bits of chicken off the bottom of the pan. Turn the heat up to medium-high. Allow mixture to simmer for about 5-10 minutes until the broth has reduced by about half.
Add the black beans to the pan and stir well. Cook another 5 minutes. Return chicken to the pan. Reduce heat to medium and cook for 5 minutes. Remove from heat.
Meanwhile, stir together Ranch dressing and salsa.
Serve the mixture over chopped Romaine hearts and top with salsa and Ranch dressing mixture. Sprinkle with homemade chips and avocado.
*Optional toppings: cheese, plain yogurt (instead of sour cream), cooked corn*For a vegetarian version, omit the chicken and use 2 (15 oz) cans black beans instead of one.
Recipe from Living Well Kitchen https://blog.memeinge.com/my-first-real-kitchen-salad/