INGREDIENTS
3
boneless skinless chicken breasts
1
medium onion, diced
2
garlic cloves, minced
1 tsp
cumin
1 tsp
dried oregano
3/4 tsp
kosher salt
1/2 tsp
pepper
1 15 ounce can
red kidney beans, drained and rinsed
1 15 ounce can
cannellini beans, drained and rinsed
1
bag frozen corn kernels
1/4 cup
fresh cilantro, roughly chopped
24 oz
bottle chicken broth
2
jars salsa verde
1 tbsp
olive oil
4
corn tortillas, sliced into thin strips
1/4 tsp
kosher salt
shredded cheddar and Monterey Jack cheese
cilantro
lime wedges