Chipotle Chicken Chili

Shai Hernandez-Patterson


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


★★★★★ 1 vote



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

How to Make Chipotle Chicken Chili


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

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About Chipotle Chicken Chili

Course/Dish: Other Main Dishes

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