Mexican Chicken Chili with Black Beans

Mexican Chicken Chili with Black Beans
Mexican Chicken Chili with Black Beans

Print Recipe

Prep time

20m

Total time

1h 35m

Yields

5

Servings

Add to Recipe Box

Share this recipe using:

  • About this Recipe
  • More Recipes like this
  • Ingredients
  • Directions

Ingredients

Hide Products

3

GOYA® Corn Tortillas, cut into strips

2 tbsp.

GOYA® Extra Virgin Olive Oil, divided

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

½ lb.

or (250 g) boneless skinless chicken thighs, cubed

1

red pepper, chopped

1

onion, chopped

1 tbsp.

chili powder

½ tsp.

dried oregano

2 cups

sodium-reduced chicken broth

2 cans (8 oz. each)

GOYA® Tomato Sauce

½ can (15.5 oz.)

GOYA® Black Beans, drained

Black Beans
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

½ can (15.25 oz.)

GOYA® Golden Corn, drained

1

ripe avocado, peeled, pitted and diced

1

green onion, thinly sliced

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

Kitchen View

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

 

Note: 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.

 

Recipe Tags

Main Dishes Over 60

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print