Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • Corn tortilla strips
  • 1 ripe avocado, diced
  • 1/2 cup shredded Monterey Jack cheese
  • Sour cream

Instructions:

  1. Combine the diced onion, minced garlic, fire-roasted tomatoes, green chiles, black beans, and corn in the slow cooker.
  2. Stir in the chicken broth and the spice blend including cumin, chili powder, oregano, salt, pepper, and the bay leaf.
  3. Place the chicken thighs on top of the mixture and drizzle with olive oil.
  4. Secure the lid and cook on Low for 6 hours until the chicken is tender.
  5. Remove the chicken thighs to a plate and discard the bay leaf.
  6. Using two forks, shred the chicken and stir it back into the slow cooker.
  7. Stir in the fresh lime juice and chopped cilantro just before serving.
  8. Ladle into bowls and top with corn tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream.