Chipotle Chicken Chili

Prep 15 mins Slow Cook 6 hrs on HIGH or LOW for 8 hrs Nutrition Facts Servings Per Recipe 8 -------------------------------------------------------------------------------- Amount Per Serving: cal.(kcal)229; Fat, total(g)5; chol.(mg)94; sat. fat(g)1; carb.(g)17; fiber(g)5; pro.(g)27; sodium(mg)650 --------------------------------------------------------------------------------

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


  1. Directions

  2. 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.

  3. 2. Remove chicken bones and shred meat back into slow cooker. Stir in beans and corn to heat through.
February 2013

This recipe is a personal recipe added by DebbieHaguewood and has not been tested or endorsed by MyRecipes.

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