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Slow Cooker, Mexican, Soups and Stews | |
| 3 boneless, skinless whole chicken breasts 1 teaspoon chili powder 1 teaspoon ground cumin Kosher salt and freshly ground black pepper One 28-ounce can whole or diced tomatoes, with juice 3 cups low-sodium chicken broth (more if you like the soup more liquid) One 15-ounce can black beans, drained and rinsed One 10-ounce can diced tomatoes with green chiles, such as Ro*tel 4 ounces tomato paste 1 medium onion, chopped 1 red bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 canned chipotle pepper in adobo (you may add 2 to 3 if you like) 1/2 lime, juiced Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves | |
| Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low. Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary. Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top! | |
| Pioneer Women | |
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