Mexican Chicken Chili with Black Beans - Recipes | Goya Foods
Total Time 95m Prep Time:20m Yields:5 Servings Ingredients ½ lb. 1 1 1 tbsp. ½ tsp.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Mixing bowl
- Colander
- Can opener
- Spoon
- Serving bowl
Ingredients
- 3 GOYA® Corn Tortillas, cut into strips
- 2 tbsp. GOYA® Extra Virgin Olive Oil, divided
- ½ lb. or (250 g) boneless skinless chicken thighs, cubed
- 1 red pepper, chopped
- 1 onion, chopped
- 1 tbsp. chili powder
- 1 tsp. GOYA® Minced Garlic
- 1 tsp. GOYA® Ground Cumin
- 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- ½ tsp. dried oregano
- 2 cups sodium-reduced chicken broth
- 2 cans GOYA® Tomato Sauce
- ½ can GOYA® Black Beans, drained
- ½ can GOYA® Golden Corn, drained
- 1 tbsp. GOYA® Lemon Juice
- 1 ripe avocado, peeled, pitted and diced
- ⅓ cup GOYA® Jalapeño Nacho Slices
- 1 green onion, thinly sliced
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