Method
Heat the oil in a large heavy based pot or dutch oven over a medium heat. Add the onions and fry for 5 minutes. Add the garlic and chilli and fry briefly before adding the oregano and spices. Fry until aromatic then add the chopped coriander stems and capsicum and fry for 5 minutes before adding the tinned tomatoes, chicken stock and shredded chicken.
Bring to a simmer, loosely cover and cook for 30 minutes, stirring occasionally.
Add the black beans and corn kernels and cook for a further 10 minutes.
Season with salt to taste.
Serve topped with avocado, plain yoghurt, chilli, coriander leaves and corn chips. Finish with a squeeze of lime.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz