Tex Mex Chicken Stew - Crockpot (Adapted from America's Test Kitchen) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 onions, minced
2 jalepeņo chiles, stemmed, seeded (optional), and minced
6 garlic cloves, minced
1-2 bell peppers, diced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 tablespoon chili powder
4 cups low-sodium chicken broth (or homemade), more to taste (I usually use about 6 cups)
1 (14.5 ounce) can diced tomatoes (can use a 29 oz can or two 14.5 ounce cans if you like it more tomato-ey)
1/4 cup minute tapioca (you get this by the jello and pudding in the store)
1 tablespoon brown sugar
3 pounds boneless skinless chicken thighs, trimmed
Salt and pepper
2 cups frozen corn
2- 15 ounce cans of black beans, drained and rinsed
1- 15 ounce can of kidney beans, drained and rinsed
Minced canned chipotle chile in adobo sauce
1/4 cup minced fresh cilantro
Optional toppings:
- shredded cheese
- Sour cream or Mexican crema
- More cilantro
- Lime wedges/lime juice
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Directions: |
Directions:1. Microwave onions, jalapenos, garlic, bell pepper, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to a slow cooker (use a large slow cooker, at least 6 quarts).
2. Stir broth, tomatoes, tapioca, and sugar into slow cooker. Add about 1 tsp salt and a few grinds of pepper. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
3. Transfer chicken to cutting board, let cool slightly, then shred into bite size pieces. Let stew settle for 5 minutes, then remove fat from surface using a large spoon.
4. Stir in corn and beans, cover, and cook on high until heated through, about 10 minutes. Stir in shredded chicken, chipotles to taste (I use about 2 chilis, minced, and a couple teaspoons of the sauce) and let sit until heated through, about 5 minutes. Stir in cilantro, season with salt and pepper to taste (it may need quite a bit more salt since you just added a lot of unseasoned beans and corn), and serve. |
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Personal
Notes: |
Personal
Notes: **Note: This soup can be cooked in a pot on the stove if a slow cooker isn't available. Let the chicken simmer for 45 min to an hour, or until it falls apart easily and the soup has thickened some. The tapioca is to help with thickening in the slow cooker since minimal liquid evaporates when using a slow cooker. Therefore, the tapioca is optional if cooking stovetop. I would still use it, but the soup will thicken a small amount naturally.
**I usually use two large jalapeņos with about a quarter of their seeds, two chipotle chiles with all their seeds, and two or three teaspoons of the adobo sauce... that stuff's delicious.
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