Approx. 1 lb of chicken breast (I used 3 breasts), cut into quarter-sized chunks
1 package of Mexican chorizo (the crumbly kind, not the slicing kind)
1 (14 oz.) can of diced tomatoes
1/2 medium yellow onion, diced
3 large cloves of garlic, minced
pinch of onion powder
pinch of cumin
pinch of chili powder
2-3 tbsp olive oil (twice around the pan)
10-12 fresh spinach leaves (a small handful), julienned
- Cut up the onions and garlic. Add the oil to a 9-inch or larger deep skillet. Add in the onion and garlic over medium-low heat.
- Saute the onions and garlic until the onions become just transparent, but stirring often enough to keep the garlic from getting brown.
- Add in the chopped chicken, and let it sear on one side. Then crumble in the chorizo from the casing.
- Saute both together until the chicken is mostly cooked, stirring frequently.
- Add the can of diced tomatoes, and then 1/2 can of water.
- Add in the chili powder, onion powder and cumin, equal amounts of each (approximately 1/2 tsp to 1 tsp). Add in and stir in the spinach.
- Let simmer for approximately 5 minutes, or until the chicken is fully cooked. Serve in bowls with cheddar cheese on top, if desired. May also add guacamole and sour cream if desired as well.