This simple slow-cooker chili features plenty of veggies and shredded chicken breast simmered in a smoky broth of chipotle chiles and tomato. The chili is finished with shredded cheese, avocados and cilantro, but feel free to add your own favorite toppings to jazz it up!
Ingredients
- 2 cups unsalted chicken broth
- 1 (28 ounce) can no-salt-added crushed tomatoes
- 2 (15 ounce) cans no-salt-added dark kidney beans, rinsed
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 6 cloves garlic, chopped
- 1 tablespoon finely chopped chipotle pepper in adobo, plus 1 tablespoon adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 ½ pounds boneless, skinless chicken breasts
- 3 tablespoons fresh lime juice
- ¾ cup shredded sharp cheddar cheese
- 2 medium avocados, chopped
- ⅓ cup chopped fresh cilantro
Directions
- Stir broth, tomatoes, beans, onion, bell pepper, garlic, chipotle, adobo sauce, cumin, coriander, oregano and salt together in a 5-quart slow cooker. Nestle chicken breasts into the vegetable mixture until fully covered. Cover and cook until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 3 hours on High or 4 to 5 hours on Low.
- Transfer the chicken to a cutting board. Let cool for 5 minutes. Shred using 2 forks. Return the shredded chicken to the cooker; stir in lime juice.
- Divide the chili among 8 bowls. Top with cheese, avocado and cilantro.