Ingredients
The following ingredients have 4 Servings
- 1 can (7oz) chipotle peppers in adobo sauce, (chipotle peppers removed)
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons garlic, (minced)
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken thighs
- 2 cans (15.25 ounces each) sweet corn, (drained, or 1 bag (16 ounces) frozen sweet corn)
- 1 can (15 ounces) pinto beans, (drained and rinsed)
- 1 can (14.5 ounces) fire-roasted tomatoes, (drained)
- ¼ cup red onion, (diced)
- 1 medium jalapeno pepper, (seeded and diced)
- 5 cups chicken broth
- 1 cup instant rice
- salt and pepper, (to taste)
- mozzarella cheese, (for garnish (optional))
- sour cream, (for garnish (optional))
- pico de gallo, (for garnish (optional))
Instruction
- In a medium bowl add the sauce from the can of chipotle peppers (discard the actual peppers), coriander, cumin, garlic, salt, and oil. Mix well.
- Add chicken to the bowl of a slow cooker and top with chipotle mixture.
- Top with corn, beans, tomatoes, onion, jalapeno pepper, and broth.
- Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours.
- Remove the chicken from the Crockpot and shred it using 2 forks. Add the shredded chicken back into the slow cooker.
- Add rice and cook for 10-15 minutes, or until the rice is tender. Add salt and pepper to taste.
- Top bowls of soup with mozzarella cheese, sour cream, and fresh pico de gallo.
