Chicken and Corn Chili

By carvalhohm

Ingredients

• 1 tbsp. Extra Virgin Olive Oil
• 1 large onion, chopped
• 1 tsp. Minced Garlic
• 2 tsps  Oregano Leaf
• 1 tsp. Ground Cumin
• 1 1/2 tbsps cayenne pepper (optional)
• 1 lb. ground chicken breast
• 1/2 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 2 cans (8 oz. each) Tomato Sauce
• 1/2 cup GOYA® Salsa Pico de Gallo-Mild
• 1 can (15.5 oz.) Chick Peas, drained and rinsed
• 1 can (15.5 oz.) Golden Corn, drained and rinsed
• 1/3 cup fresh cilantro, chopped

Preparation

Step 1

In a large pot, heat oil over medium heat. Add onions and garlic and cook until translucent, about 5 minutes. Stir in oregano, cumin and cayenne pepper, if desired; cook for about 1 minute.

Season ground chicken with Adobo, and add to pot. Stir chicken so that it breaks up and browns; cook for about 3 minutes.

Add tomato sauce, 1 cup water, salsa, chickpeas and corn. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Stir often to blend the ingredients, and continue to cook until mixture thickens.

Serve while hot, and top with chopped cilantro.