Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced mild green chiles
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 bay leaves
  • ¼ cup fresh lime juice
  • ½ cup fresh cilantro, chopped

Instructions:

  1. Combine the diced onion, minced garlic, fire-roasted tomatoes, green chiles, and the spice blend (cumin, chili powder, paprika, salt, and pepper) in the slow cooker. Stir until the aromatics are well-coated in the spices.
  2. Nestle the chicken thighs into the vegetable mixture. Pour the chicken bone broth over the top and tuck in the bay leaves. Secure the lid and cook on Low for 6 hours (or High for 3 hours).
  3. Remove the chicken to a plate and shred it using two forks. Return the shredded meat to the pot.
  4. Stir in the black beans, frozen corn, lime juice, and fresh cilantro. Let it sit on the 'Warm' setting for 10 minutes to allow the corn to heat through and the lime to brighten the broth.