chipotle chicken chili

Name: Chipotle Chicken Chili
Yield: 8
Ingredients: 2 medium yellow onions, halved and sliced; 1-14 ounce(s) can diced tomatoes; 1 tablespoon(s) tomato paste; 3 - garlic cloves, chopped; 2 cup(s) low-sodium chicken broth; 1 - chipotle in adobo, seeded and chopped, plus 1 tablespoon adobo sauce; 1 teaspoon(s) ground coriander; 1 - salt; 1/2 teaspoon(s) pepper; 2 pound(s) bone-in chicken thighs, skin removed; 1 - 15 1/2 ounce can black beans, rinsed and drained; 1 cup(s) frozen corn kernels, thawed

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Shai Hernandez-Patterson

Worcester, MA

Updated on Jun 26, 2013

I got this recipe from family circle magazine, february 12 2012

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yield 8 serving(s)

Ingredients

2 medium yellow onions, halved and sliced
1-14 ounce can diced tomatoes
1 tablespoon tomato paste
3 - garlic cloves, chopped
2 cups low-sodium chicken broth
1 - chipotle in adobo, seeded and chopped, plus 1 tablespoon adobo sauce
1 teaspoon ground coriander
1 - salt
1/2 teaspoon pepper
2 pounds bone-in chicken thighs, skin removed
1 - 15 1/2 ounce can black beans, rinsed and drained
1 cup frozen corn kernels, thawed

How To Make chipotle chicken chili

Step 1

Combine onions, tomatoes, tomato paste, garlic, broth, chipotle and adobo, coriander, salt and pepper in the base of a slow cooker; wedge chicken thighs into the mixture, submerging at least half of the meat in the liquid. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

Step 2

Remove chicken bones and shred meat back into slow cooker. Stir in beans and corn to heat through.
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