Smoky Chicken Chili
Baked Tortilla Chips
Ingredients
- 1½ lb boneless, skinless chicken thighs
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (14.5-oz) can diced tomatoes
- 1¾ cups low-sodium chicken broth
- 3 Tbsp chopped chipotle peppers in adobo sauce (about 3 to 4 peppers)
- 6 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 2 green onions, chopped
Instructions
- Combine chicken, onion, bell pepper, tomatoes, broth, chipotle peppers, garlic, salt and pepper in a 5- or 6-quart slow cooker.
- Cover and cook on LOW 8 hours.
- Remove chicken, and shred with 2 forks; return to slow cooker.
- Sprinkle each serving with green onions.
Side Dish Ingredients
- 4 oz baked corn tortilla chips
Side Dish Instructions
- Serve chips alongside soup.
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