Chicken and Corn Chili

Chicken and Corn Chili
Chicken and Corn Chili

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La Cocina Goya

This isn’t your ordinary chili—it’s made with chickpeas! To make this unique one-pot meal, seasoned chicken is cooked together with onions, garlic, bold spices, tomato sauce, GOYA® Pico de Gallo Salsa, nutty GOYA® Chick Peas and corn. After simmering for just 20 minutes, top with fresh chopped cilantro and dig into a comforting, mouthwatering bowl of goodness.

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large onion, chopped

cans (15.5 oz.)

cayenne pepper (optional)

1 lb.

ground chicken breast

2 cans (8 oz.)

GOYA® Tomato Sauce

1 can (15.5 oz.)

GOYA® Chick Peas, drained and rinsed

1 can (15.25 oz.)

GOYA® Golden Corn, drained and rinsed


fresh cilantro, chopped

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Step 1

In a large pot, heat oil over medium heat. Add onions and garlic and cook until translucent, about 5 minutes. Stir in oregano, cumin and cayenne pepper, if desired; cook for about 1 minute.

Step 2

Season ground chicken with Adobo, and add to pot. Stir chicken so that it breaks up and browns; cook for about 3 minutes.

Step 3

Add tomato sauce, 1 cup water, salsa, chickpeas and corn. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Stir often to blend the ingredients, and continue to cook until mixture thickens.

Step 4

Serve while hot, and top with chopped cilantro.

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