Chipotle Chicken Bowls Again

We really like our usual version of Chipotle Chicken Bowls, but this time I had some already cooked chicken (left over from Sunday dinner), and wanted to see if I could create something that was just as good without marinating raw chicken overnight. Success!

I didn’t measure, so I’m not giving amounts, but you can go to the inspiration recipe if you’re a by-the-book cook.

Saute some chopped onion in a bit of oil. Add the cooked chicken, along with chipotle pepper, cumin, chili powder, paprika and salt. Stir around until heated through, adding a little water if it looks too dry. Mix in a splash of lime juice before serving.

To assemble your dinner, start with a spoonful of rice, then seasoned black beans, the chicken, corn, grated Jack or Cheddar cheese, chopped tomatoes, shredded lettuce, sliced olives and sour cream and salsa. Avocado would be a great addition as well. Of course, you can go in whatever order you desire, or choose to not even layer at all, just mix it all together in a big bowl and then serve!

Note: We used the Instant Pot to cook our beans for this dish. Combine one pound of dry black beans (about 2 1/2 cups) with 1/2 cup chopped onion, 2 teaspoons salt and 8 cups of water. Set to manual cook at high pressure for 30-45 minutes (depending upon how old your food storage beans are) and let release naturally.

I then removed about a cup of beans, and stirred in some chili powder, cumin, salt and sugar to it, to use in our Chipotle Bowls, saving the rest for another day.

For lunch the next day, we skipped the rice, and put all the other toppings on a bed of lettuce. It made a delicious salad.