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In a large pot, heat oil over medium heat. Add onions and garlic and cook until translucent, about 5 minutes. Stir in oregano, cumin and cayenne pepper, if desired; cook for about 1 minute.
Season ground chicken with Adobo, and add to pot. Stir chicken so that it breaks up and browns; cook for about 3 minutes.
Add tomato sauce, 1 cup water, salsa, chickpeas and corn. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Stir often to blend the ingredients, and continue to cook until mixture thickens.
Serve while hot, and top with chopped cilantro.