I love chicken chili. It's the perfect cold weather dinner. This is a versatile recipe that you can add whatever you have on hand or omit whatever you don't like. I adapted this from multiple recipes and by trial and error. This is an easy dish to throw together. You just put everything in the crock pot and let it go for a few hours. This is a spicy, flavorful broth-based chili. It's healthier than white chicken chili because there is no cream in it. You can mix sour cream into your individual bowl to make it "white" chicken chili.
1 pound chicken breast
1 whole bell pepper (I used 1/2 red and 1/2 green)
3 cans chicken broth (low sodium)
3 cans great northern white beans (1 drained)
1 can corn, drained
1 cup water
2 small cans green chilies
2 chipotle peppers in adobe sauce
2 tablespoons adobe sauce from chipotle peppers
1/4 cup fresh cilantro
3 tablespoons minced garlic
2 teaspoons cumin
2 teaspoons ancho chili powder
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (or cayenne pepper)
optional toppers: sour cream, shredded cheese, tortilla chips, cilantro
Add chicken to slow cooker.
Add 1/2 can chicken broth, 1 cup water, and 1 tablespoon garlic.
Cook on high for 3 hours.
Drain and remove chicken.
Shred chicken with two forks.
Add chicken back to crock pot.
Chop bell pepper, chipotle peppers, and cilantro.
Add to crock pot.
Add remaining ingredients to crock pot.
Cook on high for 1 hour.
Cook on low for 3 additional hours.
Serve topped with sour cream, cheese, tortilla chips, and cilantro. (optional)