Preheat oven to 375 degrees
Mix 1 tbsp. Cajun seasoning and 1/2 tsp salt
Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a generous amount of spice mix on both sides.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done.
Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, yellow pepper and minced garlic. Stir and begin cooking, then add the rest of the spice mix.
Stir to combine, then add shredded chicken and stir.
Using your hand, squish each tomato into the pot. I know it’s messy…but hey, from scratch recipes usually are 🙂 Pour in the rest of the tomato juices.
Add chicken stock, tomato paste, water, and black beans.
Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Check seasonings and add more if needed. Don’t under-salt!
Cook for another 30 minutes.
Turn off heat and allow to sit for 20 minutes. Meanwhile prep the toppings!