1. In large saucepot, heat olive oil on medium-high until not. Add chicken pieces and sprinkle with 1/2 tsp salt. Stir often until cooked through. Remove chicken with slotted spoon into a bowl and set aside. 2. Add onion, chilies and garlic. Cook on Medium heat for about 10 minutes until lightly browned and tender. 3. Stir in cumin and coriander, cook 1 more minute, stirring a few times. 4. Add broth and water, turn back up to medium-high until boiling. 5. Return chicken to saucepot, stir in corn, black beans and heat to boiling. Reduce heat to medium low and simmer for 10 minutes. 6. Stir in lime juice and cilantro. 7. Serve with tortillat chips crushed into large pieces on top. ---------------------------------------------------------------------------
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