by Rocky Brook Potters
(Ree Drummond – The Pioneer Woman)
Ingredients:
- 3 boneless, skinless whole chicken breasts
- 1 tsp. chili powder
- 1 tsp. ground cumin
- Kosher salt and freshly ground black pepper
- 28-oz. can whole or diced tomatoes, with juice
- 3 cups low-sodium chicken broth (more if you like the soup more liquid)
- 15-oz. can black beans, drained and rinsed
- 10-oz. can diced tomatoes with green chilies, such as Rotel
- 4 oz. 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
- Toppings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves
Preparation:
Put chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add tomatoes, chicken broth, black beans, tomatoes with chilies, 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 lime juice. Remove chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return 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!
