Mexican Chicken Chili with Black Beans
Total Time
95m
Prep Time:20m
Yields:5 Servings
Ingredients
3
GOYA® Corn Tortillas, cut into strips
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
½ lb.
<p><span>or (250 g) boneless skinless chicken thighs, cubed</span></p>
1
<p><span>red pepper, chopped</span></p>
1
<p>onion, chopped</p>
1 tbsp.
<p>chili powder</p>
1 tsp.
1 tsp.
½ tsp.
<p><span>dried oregano</span></p>
2 cups
<p><span>sodium-reduced chicken broth</span></p>
2 cans
(8 oz. each)
½ can
(15.5 oz.)
GOYA® Black Beans, drained
½ can
(15.5 oz.)
GOYA® Golden Corn, drained
1 tbsp.
1
<p><span>ripe avocado, peeled, pitted and diced</span></p>
1
<p><span>green onion, thinly sliced</span></p>
Directions
Step 1
<p>Preheat oven to 400ºF (200ºC). Toss tortilla strips with 2 tsp. extra virgin olive oil. Scatter in even layer onto baking sheet. Bake, tossing once, for about 15 minutes or until lightly golden and crisp. Let cool completely on baking sheet.</p>
Step 2
<p>Meanwhile, heat remaining oil in large, heavy-bottom saucepan set over medium-high heat; cook chicken for 5 to 7 minutes or until browned. Transfer to plate.</p>
Step 3
<p>Add red pepper, onion, chili powder, garlic, cumin, Adobo and oregano. Reduce heat to medium; cook for about 10 minutes or until red pepper and onion are softened. Return chicken to pan along with any accumulated juices. Add broth and tomato sauce; bring to boil.</p>
Step 4
<p>Simmer for about 30 minutes or until thickened. Add black beans, corn and lemon juice. Simmer for about 10 minutes or until heated through. Divide among 5 bowls. Garnish with avocado, jalapeño and tortilla strips.</p> <p><strong>Note:</strong> Make a double batch and freeze in single-serve airtight containers for up to 3 months for delicious and hearty lunches to take to work or school.</p>
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Mexican Chicken Chili with Black Beans
Prep Time: 20m
Total time: 95m
Yields: 5 Servings
Ingredients
3
GOYA® Corn Tortillas, cut into strips
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
½ lb.
<p><span>or (250 g) boneless skinless chicken thighs, cubed</span></p>
1
<p><span>red pepper, chopped</span></p>
1
<p>onion, chopped</p>
1 tbsp.
<p>chili powder</p>
1 tsp.
1 tsp.
½ tsp.
<p><span>dried oregano</span></p>
2 cups
<p><span>sodium-reduced chicken broth</span></p>
2 cans (8 oz. each)
½ can (15.5 oz.)
GOYA® Black Beans, drained
½ can (15.5 oz.)
GOYA® Golden Corn, drained
1 tbsp.
1
<p><span>ripe avocado, peeled, pitted and diced</span></p>
1
<p><span>green onion, thinly sliced</span></p>
Directions
Step 1
<p>Preheat oven to 400ºF (200ºC). Toss tortilla strips with 2 tsp. extra virgin olive oil. Scatter in even layer onto baking sheet. Bake, tossing once, for about 15 minutes or until lightly golden and crisp. Let cool completely on baking sheet.</p>
Step 2
<p>Meanwhile, heat remaining oil in large, heavy-bottom saucepan set over medium-high heat; cook chicken for 5 to 7 minutes or until browned. Transfer to plate.</p>
Step 3
<p>Add red pepper, onion, chili powder, garlic, cumin, Adobo and oregano. Reduce heat to medium; cook for about 10 minutes or until red pepper and onion are softened. Return chicken to pan along with any accumulated juices. Add broth and tomato sauce; bring to boil.</p>
Step 4
<p>Simmer for about 30 minutes or until thickened. Add black beans, corn and lemon juice. Simmer for about 10 minutes or until heated through. Divide among 5 bowls. Garnish with avocado, jalapeño and tortilla strips.</p> <p><strong>Note:</strong> Make a double batch and freeze in single-serve airtight containers for up to 3 months for delicious and hearty lunches to take to work or school.</p>
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