Mexican Chicken Chili with Black Beans

Preheat oven to 400ºF (200ºC). Toss White Corn Tortillas (3) strips with 2 tsp Extra-Virgin Olive Oil (2 tsp). 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.

Meanwhile, heat remaining Extra-Virgin Olive Oil (1 1/3 Tbsp) in large, heavy-bottom saucepan set over medium-high heat; cook Boneless, Skinless Chicken Thighs (8 oz) for 5 to 7 minutes or until browned. Transfer to plate.

Add Red Bell Pepper (1), Onion (1), Chili Powder (1 Tbsp), Jarred Minced Garlic (1 tsp), Ground Cumin (1 tsp), Adobo Seasoning (1 tsp), and Dried Oregano (1/2 tsp). 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 Reduced Sodium Chicken Broth (2 cups) and Tomato Sauce (2 cans); bring to boil.

Simmer for about 30 minutes or until thickened. Add GOYA® Black Beans (1/2 can), Canned Sweet Corn (1/2 can), and Lemon Juice (1 Tbsp). Simmer for about 10 minutes or until heated through. Divide among 5 bowls. Garnish with Avocado (1), Jalapeño Pepper Slices (1/3 cup), Scallion (1), and tortilla strips.