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Open the beans, drain and rinse them.
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Place half of the beans in a large bowl. Set the remaining half aside.
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In a large sauce pan, add a tiny bit of olive oil and heat.
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Add the chicken and begin to cook it, about 3 minutes.
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Add the garlic, green chilies, coriander, cumin, salt, pepper, and corn. Sauté together for about a minute.
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Add the broth and the beans that have been set aside.
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Bring to a high simmer or a low boil. Allow to cook and reduce for about 5 minutes.
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Meanwhile, using a fork, spoon, or masher, start to smash the beans that have been reserved in the bowl.
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Remove some of the hot liquid from the pan to make the task easier.
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Once the beans have been fully macerated, add them to the pot. Mix well.
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Add the lime and the cilantro.
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Taste for seasonings and add any that might be needed for taste.
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Allow to cook for another 3-5 minutes.
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The smashed beans will work as a thickener. If the chili gets too thick, add a bit more chicken broth.
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Serve and top with more cilantro and Monterey Jack cheese.