Description
A hearty and flavorful slow cooker chili made with chicken thighs, beans, and a medley of spices.
Ingredients
Scale
- 1 pound chicken thighs
- 1 tablespoon minced garlic
- 1 16-ounce can chili beans (undrained)
- 1 15-ounce can black beans (drained and rinsed)
- 1 15-ounce can southwestern corn (undrained)
- 1 4-ounce can mild diced green chiles (undrained)
- 1 14-ounce can fire-roasted diced tomatoes (undrained)
- 2 cups chicken broth
- Tortilla chips (for topping/dipping)
- Freshly shredded sharp Cheddar cheese (for topping)
- Sour cream (and/or diced avocado, for topping)
- Cilantro (and/or lime juice, optional)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Add chicken thighs, garlic, chili beans, black beans, corn, green chiles, diced tomatoes, and chicken broth to a 6-quart slow cooker. Sprinkle in all seasonings, including salt & pepper (start with 1/2 teaspoon each). Stir well.
- Cover and cook on high for 2-1/2 to 3-1/2 hours or low for 3 to 5-1/2 hours, until chicken reaches 165°F and is tender enough to shred.
- Remove chicken from the slow cooker, shred with two forks, then return it to the soup. Stir to combine. Taste and adjust seasonings as needed. Add fresh lime juice and cilantro if using.
- Ladle soup into bowls and load up with toppings: Cheddar cheese, sour cream, diced avocado, and plenty of crushed tortilla chips.
Notes
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg