Ingredients
1/4
cup vegetable oil
2
cups roughly chopped white onion
6
cloves garlic, peeled
1 1/2
teaspoons ground cumin
1 1/2
teaspoons ground coriander
1/2
teaspoon dried red pepper flakes
1
carton (32 oz) Progresso™ chicken broth
2
cans (11 oz each) white shoepeg corn, drained
1
teaspoon dried oregano
20
oz boneless skinless chicken thighs, cut into 3/4-inch cubes
1/4
cup Gold Medal™ all-purpose flour
3/4
teaspoon salt
1/2
cup thinly sliced radishes
1/2
cup shredded cabbage
1/2
cup crumbled queso fresco cheese (2 oz)
6
lime wedges
Preparation
In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add onion, garlic, cumin, coriander and pepper flakes; cook 4 to 6 minutes, stirring frequently, until browned. Transfer mixture to blender and cool several minutes; add 1 cup of the broth, half the drained corn and the oregano; cover and blend until smooth.
Meanwhile, in medium bowl, toss chicken with flour and salt. In 6-quart Dutch oven, heat remaining 2 tablespoons oil until shimmering. Cook chicken in oil 4 to 5 minutes without moving, until chicken releases easily from pan, then stir and continue to cook 4 minutes longer. Add mixture from blender. Add remaining 3 cups broth and remaining corn; heat to a simmer. Cook, uncovered, 3 minutes to combine flavors.
Divide among 6 bowls; top with radishes, cabbage, cheese and lime wedges.
