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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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All my favorite flavors. It is so good. Tangy and mexicalli flavorful! Lime and Cilantro make this dish. Ingredients:
1 tablespoon olive oil |
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces |
1/2 teaspoon salt |
1 large onion, chopped |
2 medium poblano chiles, seeded and chopped |
2 large garlic cloves, minced |
1 1/2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 (32 ounce) carton chicken broth |
2 cups water |
1 cup frozen corn kernels |
1 (14 ounce) can black beans, drained and rinsed |
1/3 cup lime juice |
1/4 cup cilantro, cilantro |
Directions:
1. In large saucepot, heat olive oil on medium-high until not. Add chicken pieces and sprinkle with 1/2 tsp salt. Stir often until cooked through. Remove chicken with slotted spoon into a bowl and set aside.
2. Add onion, chilies and garlic. Cook on Medium heat for about 10 minutes until lightly browned and tender.
3. Stir in cumin and coriander, cook 1 more minute, stirring a few times.
4. Add broth and water, turn back up to medium-high until boiling.
5. Return chicken to saucepot, stir in corn, black beans and heat to boiling. Reduce heat to medium low and simmer for 10 minutes.
6. Stir in lime juice and cilantro.
7. Serve with tortillat chips crushed into large pieces on top.
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