Ingredients
- 2 ½ pounds bone-in, skin-on chicken thighs
- ½ large sweet onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 2 cups tomato puree
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 cup frozen yellow corn
- 1 (4-ounce) can diced green chiles
- 1 chipotle pepper in adobo sauce, minced
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons freshly squeezed lime juice
- ⅓ cup chopped fresh cilantro leaves
for serving
- Tortilla strips
- Sliced avocado
- Sour cream
- Cilantro
Equipment
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Slow Cooker
Instructions
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Place chicken into a 6-qt slow cooker. Stir in onion, bell pepper, garlic, chicken stock, tomato puree, black beans, diced tomatoes, corn, green chiles, chipotle pepper, chili powder, oregano, cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Cover and cook on low heat for 7-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
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Stir in chicken, lime juice and cilantro into the slow cooker; season with salt and pepper, to taste.
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Serve immediately with desired toppings.
