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Ingredients

• 1 teaspoon(s) olive oil
• 6  (about 2 pounds) large skinless, bone-in chicken thighs, trimmed
• 1  medium onion, chopped
• 2  jalapeño chiles, seeded and minced
• 2 clove(s) garlic, crushed with garlic press
• .75 teaspoon(s) ground cumin
• .5 teaspoon(s) dried oregano
• 1 pound(s) medium red potatoes, cut into 1 1/2-inch pieces
• 1 can(s) ( 15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
• 1 can(s) (15 1/4 ounces) whole-kernel corn, drained
• 1 can(s) (14 1/2 ounces) chicken broth
• 1 teaspoon(s) salt
• .25 cup(s) crushed baked tortilla chips
• .5 cup(s) loosely packed fresh cilantro leaves, chopped

Description

1   Teaspoon(s) Olive Oil 6   (about 2 Pounds) Large Skinless, Bone-in Chicken Thighs, Trimmed

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