INGREDIENTS
2
to 2 1/2 pounds boneless, skinless chicken thighs
1
large yellow onion, diced
2
stalks celery, diced
2 15 ounce cans
tomato puree (about 3 cups)
1 cup
chicken broth
4 cloves
garlic, minced or pressed with a garlic press
2 tbsp
chili powder
1 tsp
cumin
1 tsp
oregano
1 tsp
salt
2 15 ounce cans
black beans, drained and rinsed
1 cup
frozen corn kernels
1 tbsp
cider vinegar
Diced green onions
Shredded cheese
Diced avocado
Chopped cilantro
Sour cream