Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups chicken broth
- 2 cups diced tomatoes (fresh or canned)
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- salt and pepper (to taste)
- 1 cup chopped fresh cilantro (for garnish)
- lime wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion for 3–4 minutes until translucent.
- Stir in minced garlic; cook for another minute.
- Add chicken pieces, season with salt and pepper; cook until browned (5–7 minutes).
- Pour in chicken broth; add diced tomatoes, green chilies, corn, cumin, oregano, and paprika. Stir well.
- Bring to a boil; reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Adjust seasoning as needed; thicken by simmering uncovered if desired.
- Serve hot with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg