Preparation

• 1.

  In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent (about 5-7 minutes).

• 2.

  Add the chicken thighs to the pot and season with salt, pepper, cumin, and paprika. Cook until the chicken is browned on all sides (about 5 minutes).

• 3.

  Pour in the chicken broth and bring to a simmer. Cover the pot and let cook for 15 minutes, allowing the chicken to cook through.

• 4.

  Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

• 5.

  Add the diced potatoes, corn, and green beans to the pot. Stir well and let cook for an additional 20-25 minutes, until the vegetables are tender.

• 6.

  In the last 5 minutes of cooking, add the diced red bell pepper and adjust seasoning with more salt, pepper, or lime juice as desired.

• 7.

  Once everything is cooked through, serve hot in bowls, garnished with fresh cilantro.