INGREDIENTS
6
Chicken thighs (1 1/2 lb), skinless
2 cans
(15 to 16 oz each) great northern beans
2 tbsp
Cilantro, fresh
2 cloves
Garlic
1
Onion, chopped (1 cup), large
1 tsp
Oregano, dried leaves
1 can
Shoepeg corn, white
1 3/4 cups
Progresso chicken broth
3 tbsp
Lime juice
1/4 tsp
Red pepper sauce
1/2 tsp
Salt
1 tsp
Cumin, ground