SPICY CORN AND CHICKEN CHILI

SPICY CORN AND CHICKEN CHILI
Ingredients
1 tablespoon extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 to 2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
Cayenne powder to taste
1 pound ground chicken breast
1 (15-ounce) can tomato sauce
1/2 cup mild or medium salsa
1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels
Salt to taste
1/3 cup chopped cilantro
Method
In a large soup pot or Dutch oven, heat oil over medium heat.
Add onions and garlic and cook 5 minutes, stirring frequently
until onions are translucent.
Stir in chili powder, oregano, cumin, coriander and cayenne
and cook 1 minute, stirring constantly.

Add chicken. Stir to break up and brown for 3 minutes.
Add tomato sauce, 1 cup water, salsa and corn.
Season with salt, then bring to a boil.
Reduce to a simmer, cover, and cook for 20 minutes,
stirring often, until flavors have melded and chili is thick.
Stir in cilantro and serve.
Serves 4