Description
A delicious and hearty slow cooker chicken chili perfect for any occasion.
Ingredients
Scale
- 1 pounds chicken thighs (~3 thighs)
- 1 tablespoon minced garlic
- 1 16-ounce can chili beans (undrained, see note 1)
- 1 15-ounce can black beans (drained and rinsed)
- 1 15-ounce can southwestern corn (or plain corn, undrained)
- 1 4-ounce can mild diced green chiles (undrained, fire-roasted if possible)
- 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, see note 2)
- 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
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
- Note 1: For optimal flavor, use high-quality canned chili beans.
- Note 2: Adjust lime juice and cilantro to taste.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 100mg