1chipotle chili in adobo sauce PLUS 1 Tablespoon sauce from the can(or more, for more heat)
1/2teaspoondried oregano leaves
salt and freshly ground black pepper
1poundboneless skinless chicken breasts, or add leftover cooked chicken (like rotisserie) at the end
5cupslow-sodium chicken broth
15ounce canblack beans, drained and rinsed
1avocado, for topping
1/2cupfresh cilantrofor topping
tortillas, optional, for serving
Add olive oil to a soup pot over medium heat. Once hot (but not smoking) add onion and bell pepper and sauté for a few minutes. Add garlic and cook for 30 seconds. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt and pepper and stir to combine.
Add chicken and broth cook over medium heat until chicken is cooked through. Remove chicken to a plate and shred with forks.
Add black beans and corn to the pot and cook until warmed. Return shredded chicken to the pot. Taste and add additional seasonings, if needed.
Serve topped with avocado and cilantro, and tortillas on the side, if desired.
*Canned chipotle chiles in adobo sauce can be found in the Mexican food section at your grocery store. A great tip: Pour the leftover contents into a freezer ziplock bag and save for another recipe.Slow Cooker: Grease the bottom of the slow cooker and add the chicken. Sprinkle with spices and salt and pepper. Add chopped onions, bell pepper, diced tomatoes, chipotle chili and adobo sauce, corn, black beans and chicken broth. Cover and cook on LOW 3.5 - 4 hours or HIGH for 2 - 3 hours, until chicken is cooked through (but not overcooked). Shred chicken.Instant Pot Instructions: Turn instant pot to "saute" setting. Add oil and once hot, add onion and bell pepper and sauté for 2 minutes. Add garlic and cook for 30 seconds. Turn instant pot off. Add diced tomatoes, chipotle chili and adobo sauce, cumin, oregano, chili powder, paprika, salt, pepper, chicken and broth and stir to combine. Cook on manual/high pressure for 8 minutes, with a 10 minute natural release. Shred chicken. Stir in beans and corn and reapply instant pot lid for a few minutes, until warmed through.