A flavor-packed combo of chicken thighs, potatoes, corn, and beans is simmered together, then thickened with crushed tortilla chips.
Ingredients
- 1 tsp. olive oil
- 6 large skinless, bone-in chicken thighs
- 1 medium onion
- 2 jalapeño chiles
- 2 clove garlic
- 3/4 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 lb. medium red potatoes
- 1 can white kidney beans (cannellini)
- 1 can whole-kernel corn
- 1 can chicken broth
- 1 tsp. salt
- 1/4 c. crushed baked tortilla chips
- 1/2 c. loosely packed fresh cilantro leaves
Instruction
Step 1
In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides. Transfer chicken to plate.
Step 2
To same skillet, add onion, jalapeños, garlic, cumin, and oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.
Step 3
Return chicken to skillet. Add potatoes, beans, corn, broth, and salt; heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of chicken thigh is pierced with tip of knife, stirring occasionally.
Step 4
Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.
