• 1.5 pounds chicken **boneless, skinless breasts or thighs
• 15.25 oz Black Beans **drained & rinsed
• 15.25 oz Sweet Corn **Whole sweet corn kernel drained & rinsed. If using frozen corn thaw them. 432 g.
• 1 cup onion **roughly chopped. Use yellow onion. 432 g.
• 2 tbsp garlic **minced
• 1 Jalapeno **roughly chopped. Skip if heat intolerant
• 14.5 oz diced tomatoes ** with juices. I used diced tomatoes with Jalapeno for extra heat. You can use regular diced tomatoes.
• 1 tbsp Tomato Paste **Read NOTES below.
• ¾ cups heavy cream **at room temp. or slightly warmed.
• 3 tbsp Avocado oil **or use any neutral oil of your choice.
• Salt (to taste) **use according to your taste preference.

Seasonings

• 1 tbsp Worcestershire sauce
• 1 tbsp Paprika
• ½ tbsp Cumin Powder
• 1 tsp chili powder **or use cayenne pepper powder. Skip if you are heat intolerant.
• ½ tsp oregano **dried
• ½ tsp red pepper flakes

Liquid

• 4 cups chicken stock **or use 2 tbsp better than bouillon paste diluted in 4 cups warm water.

Garnishes (use your choice of toppings)

• ¼ cup Cilantro **finely chopped
• 1 cup avocado **diced or sliced. You can use more.
• lime wedges
• Tortilla chips **I used store bought.