Chipotle Chicken Chili

(Courtesy of Family Circle)

Ingredients:

2 medium yellow onions, halved and sliced

1 can (14.5 oz.) diced tomatoes

1 Tbsp. tomato paste

3 garlic cloves, chopped

2 c. low-sodium chicken broth

1 chipotle in adobo, seeded and chopped, plus 1 Tbsp. adobo sauce

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. pepper

2 lbs. bone-in chicken thighs, skin removed

1 can (15.5 oz.) black beans, rinsed and drained

1 c. frozen corn kernels, thawed

Directions:

Combine onions, tomatoes, tomato paste, garlic, broth, chipotle, adobo, coriander, salt and pepper in the base of a slow cooker; wedge chicken thighs into the mixture, submerging at least half of the meat in the liquid.  Cover and cook on high for 6 hours or low for 8 hours.

Remove chicken bones and shred meat back into the slow cooker.  Stir in beans and corn to heat through.

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