1 lb. boneless, skinless chicken thighs sliced into l inch pieces
2 garlic cloves, minced
1-1/2 cups hot chicken broth
1-28 ounce crushed tomatoes
2 cups cooked or canned pinto, kidney or Romano beans
1-1/2 cups frozen corn kernels
2 T. tomato paste
2 small chipotle peppers, minced - optional
2 tsp. dried oregano
1 tsp. cumin powder
1/2 tsp. cinnamon
1/4 tsp. ground black pepper
2 cups of fresh kale, chopped into ribbons
Juice of 1 lime
Directions: Heat oil in large saucepan over medium heat. Add onion and cook until softened, stirring occasionally - about 5 minutes. Add chicken, dried oregano, cumin powder, black pepper, chipotle peppers (if using) and cinnamon,and heat until chicken is just cooked through.
Stir in tomato paste first and let cook for a minute before adding the chicken broth, crushed tomatoes, beans, corn and crushed garlic. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in chopped kale and lime juice and cook for 5 more minutes or until kale is stirred throughout and cooked.
Serve with sour cream, diced avocado and tortilla chips.
