All the layered smokey flavors and cumin make this dish outstanding!

Ingredients

1. 1 lb. Shredded smoked chicken
2. 1/2 white onion (sliced)
3. 1/2 green bell pepper (sliced)
4. 5 gloves garlic (sliced)
5. 1 bag frozen mixed vegetables (if you don't have fresh)
6. 1 jalapeno (sliced)
7. 1 tbs cumin
8. 1 tsp liquid smoke
9. 1/2 cube knorr chicken bouillon
10. 1/4 tsp cayenne pepper
11. 1/2 tsp dark chili powder
12. 3 and 1/4 cups warm water (separate)
13. 2 tsp corn starch
14. 2 tbsp coconut oil

Steps

1. Add oil to skillet (I used cast iron, as always lol) and heat. Add bell peppers and onions and saute for 4 minutes.

2. Add garlic and jalapeno and saute for 2 more minutes.

3. Add mixed vegetables.

4. Add the 3 cups of water and all your seasonings.

5. Bring to boil then lower heat to simmer and cook until liquid is reduced by half.

6. Mix cornstarch with 1/4 cup of water and stir into skillet. Allow to cook a couple more minutes or until broth is thickened.

7. Add chicken at the very end and stir. I served mine over russet potatoes!

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