Smoky Chipotle Chicken and Sweet Corn Tacos

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.

Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the minced chipotle peppers, reserved adobo sauce, and chicken broth. Bring the mixture to a simmer, then return the cooked chicken to the skillet.

Reduce heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld and the chicken to become tender.

Stir in the frozen corn kernels and cook for an additional 2-3 minutes, or until the corn is heated through.

Remove from heat and stir in the fresh chopped cilantro.

Warm the corn tortillas according to package directions (e.g., microwave for 30 seconds, or heat in a dry skillet for 15-20 seconds per side).

Fill each warm tortilla with the spicy chipotle chicken and corn mixture. Serve immediately.