INGREDIENTS
1 1/2
to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
1
large yellow onion, diced
2
stalks celery, diced
2 4 ounce cans
diced green chili peppers, preferably "fire-roasted", drained
3 cloves
garlic, minced
2 tsp
ground cumin
1 1/2
to 2 teaspons kosher salt
1/2
teaspooon ground coriander
1/2 tsp
dried oregano
1
bay leaf
4 cups
low-sodium chicken broth
1 15 ounce can
cannellini or navy beans, drained and rinsed
1 cup
frozen corn kernels
To serve: shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce