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1
Combine both chili powders, cumin, garlic powder, salt and pepper to taste, in a small prep bowl.
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2
Mix with a fork.
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3
Add a tablespoon or so of grapeseed oil (or extra virgin olive oil) to a skillet over medium heat.
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4
Add chicken breast, sprinkle with spice mixture.
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5
Cook 7-8 minutes, then flip, season the other side of each breast with the spices, and continue cooking till chicken is cooked through.
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6
Remove to a cutting board, allow to rest.
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7
Once chicken has rested a few minutes, shred with two forks.
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8
Place the diced sweet potatoes into a microwave safe bowl, add a couple tablespoons water, cover with plastic wrap.
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9
Poke a few holes in the plastic wrap and microwave 3 minutes.
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10
Remove and let stand.
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11
Add a tablespoon or two of oil to the skillet and saute the onion a few minutes in the chicken drippings.
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12
Add garlic, corn, black beans, diced sweet potato, and any remaining spice mixture.
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13
Cook a few minutes, then stir in tomatoes, chicken, chipotle chiles and adobo sauce.
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14
Cover and simmer 15-20 minutes.
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15
Stir in spinach till wilted.
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16
Squeeze in lime juice and stir.
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17
Serve in tacos, over nachos, or in a bowl.
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18
Garnish as desired with cilantro, cheese, salsa, etc.
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19
Source: inspired by/heavily adapted from Tyler Florence.
