Ingredients
- 1 lb boneless chicken thighs, chopped
- 4 fresh green chilies, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 cups chicken broth
- 1 cup bell peppers, diced
- 1 cup corn
- ½ cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Prepare ingredients by chopping chicken, dicing onion and bell peppers, and mincing garlic.
- Sauté the onions and garlic in olive oil for 3-4 minutes until translucent.
- Add chicken parts, salt, pepper, cumin, and coriander; cook until browned, about 5-7 minutes.
- Stir in green chilies, bell peppers, and corn; cook for another 5 minutes.
- Pour in the broth, bring to a boil, then reduce to simmer for 20-25 minutes.
- Finish with cilantro and lime juice in the last few minutes of cooking.
- Taste and adjust seasoning before serving.
- Serve warm with additional cilantro and lime wedges.
Notes
Adjust the heat by modifying the amount of green chilies. For a vegetarian version, substitute chicken with chickpeas and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Protein-rich