Ingredients :
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken thighs, cubed
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 can white kidney or cannellini beans, rinsed and drained
- 1 cup frozen corn
- 2 cans chopped green chiles
- 1 jar salsa verde
- 4 cups reduced-sodium chicken broth
- 1/2 cup fresh cilantro leaves, chopped
Directions :
- In a large Dutch oven or stockpot, heat 1 tablespoon oil over medium heat. Add cubed chicken; cook 4-5 minutes, stirring occasionally, until edges are browned. Remove with a slotted spoon.
- In the same pot, add remaining 1 tablespoon oil. Add onion; cook until tender, 3-4 minutes. Stir in garlic, chili powder, cumin, paprika, oregano and pepper; cook until fragrant, 1-2 minutes. Stir in chicken, beans, corn, green chiles, salsa verde and broth. Bring to a simmer; cook until chicken is tender, 15-20 minutes. Before serving, stir in cilantro.
