Warm up with this hearty Mexican Chicken Chili! Tender chicken, zesty spices, and hearty Goya® Black Beans create a flavorful, satisfying meal. Perfect for a chilly night, this chili is easy to make and bursting with authentic taste. Goya® beans add a delicious heartiness you'll love.
Total Time
1hr 35min
0.0
0 Ratings
Author: Goya
Servings:
5
Ingredients
•
1/2
can
(15.5 oz)
GOYA® Black Beans
•
3
White Corn Tortillas
, cut into strips
•
2
Tbsp
Extra-Virgin Olive Oil
, divided
•
8
oz
Boneless, Skinless Chicken Thighs
, cubed
•
1
Red Bell Pepper
, chopped
•
1
Onion
, chopped
•
1
Tbsp
Chili Powder
•
1
tsp
Jarred Minced Garlic
•
1
tsp
Ground Cumin
•
1
tsp
Adobo Seasoning
•
1/2
tsp
Dried Oregano
•
2
cups
Reduced Sodium Chicken Broth
•
2
cans
(8 oz)
Tomato Sauce
•
1/2
can
(15.5 oz)
Canned Sweet Corn
, drained
•
1
Tbsp
Lemon Juice
•
1
Ripe
Avocado
, peeled, pitted, diced
•
1/3
cup
Jalapeño Pepper Slices
•
1
Scallion
, thinly sliced
Cooking Instructions
1.
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.
2.
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.
3.
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.
4.
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.
Author's Notes
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.
Nutrition Per Serving
CALORIES
339
FAT
13.2 g
PROTEIN
18.7 g
CARBS
39.5 g
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