Directions

• In a large Dutch oven or stockpot, heat 1 tablespoon oil over medium heat. Add cubed chicken; cook 4-5 minutes, stirring occasionally, until edges are browned. Remove with a slotted spoon.
• In the same pot, add remaining 1 tablespoon oil. Add onion; cook until tender, 3-4 minutes. Stir in garlic, chili powder, cumin, paprika, oregano and pepper; cook until fragrant, 1-2 minutes. Stir in chicken, beans, corn, green chiles, salsa verde and broth. Bring to a simmer; cook until chicken is tender, 15-20 minutes. Before serving, stir in cilantro.