Spicy Corn and Chicken Chili

Spicy Corn and Chicken Chili 1 tablespoon extra-virgin olive oil 1 large onion, coarsely chopped 2 cloves garlic, finely chopped 1 1/2 tablespoon chili powder 2 teaspoons oregano 1 teaspoon ground cumin 1 teaspoon ground coriander Cayenne powder, to taste 1 pound ground chicken breast 1 (15-ounce) can no-salt-added tomato sauce 1/2 cup mild or medium salsa 3 cups fresh or frozen corn kernels Fine sea salt, to taste 1/3 cup chopped fresh cilantro In a large soup pot or Dutch oven, heat oil over medium heat. Add onion and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly. Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve