This recipe is an upgraded twist to a traditionally heavy comfort food. Adding beans and plenty of vegetables ensures this bowl provides plenty of fiber to keep you full throughout the day.
Heat olive oil in large skillet over medium heat. Saute onion, garlic, zucchini, red bell pepper and grated carrot until they start to become tender, about 5 minutes.
Stir in shredded chicken and cook just until heated thoroughly, about 2 minutes. Add green chiles, beans, salsa, and cumin. Season with salt and pepper.
Bring mixture to a quick boil, then reduce heat to low. Stir in sliced tortillas, just to moisten.