INGREDIENTS
3 tbsp
olive oil ( divided)
5
bone-in skinless chicken thighs (see notes)
1
large onion (chopped)
1
jalapeno pepper ( minced (optional)*** )
4
medium carrots (sliced 1/2-inch thick)
4
stalks celery (sliced into 1/2-inch thick)
3
medium Yukon gold potatoes (chopped into 1-inch chunks)
6
garlic cloves (minced)
2 tsp
chili powder (see notes***)
2 tsp
ground cumin
1 tsp
EACH dried oregano, ground coriander seeds
1/2 tsp
EACH smoked paprika, salt, pepper
1 15 ounce can
fire roasted tomatoes with juices
1 4 ounce can
mild diced green chiles
9 cups
low sodium chicken broth
corn from 2 ears sweet corn (or one 15 oz. can sweet corn rinsed and drained)
2
chayote, peeled, cored (chopped into 1” cubes (see notes))
1 tbsp
lime juice
1/4
chopped cilantro more or less to taste
Avocadoes
Tomatoes
cilantro
sour cream
lime juice
hot sauce