1/2tspdried crushed red pepper (I used a small dried habanero left over from the summer)
1poundboneless skinless chicken thighs, cut into 1-inch pieces
5cupswhite kidney beans (if using canned beans, 3 15-ounce cans, reserving ½ cup of bean liquid)
1cuphomemade chicken stock or canned stock/broth
17-oz candiced green chilies (I used 2 Tbsp of frozen Hatch chiles, care of some globetrotting, spice-loving friends)
1cupcorn kernels (fresh or frozen)
3/4cupfull-fat Greek yogurt
chopped fresh cilantro and avocado slices for garnish
In a large pot or Dutch oven, heat oil in over medium heat.
Add onion, garlic, cumin, oregano, cinnamon and dried red pepper. Cook until onions are translucent, about 5 minutes. Add chilies. Move onion mixture to one side of pan and add chicken chunks. Cook chicken until browned, about 5 minutes. Add beans, stock, corn and reserved bean liquid. Simmer until chicken is tender and cooked through, about 10 minutes. Stir in yogurt to combine and adjust seasonings to taste.