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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
½ tsp.
dried oregano
2 cups
sodium-reduced chicken broth
2 cans (8 oz. each)
GOYA® Tomato Sauce
½ can (15.5 oz.)
GOYA® Black Beans, drained
½ can (15.5 oz.)
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
Directions
Step 1
Preheat oven to 400ºF (200ºC). Toss tortilla strips with 2 tsp. extra virgin olive oil. 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.
Step 2
Meanwhile, heat remaining oil in large, heavy-bottom saucepan set over medium-high heat; cook chicken for 5 to 7 minutes or until browned. Transfer to plate.
Step 3
Add red pepper, onion, chili powder, garlic, cumin, Adobo and oregano. 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 broth and tomato sauce; bring to boil.
Step 4
Simmer for about 30 minutes or until thickened. Add black beans, corn and lemon juice. Simmer for about 10 minutes or until heated through. Divide among 5 bowls. Garnish with avocado, jalapeño and tortilla strips.
Note: 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.
New from Goya
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