Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 2 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or pot.
  2. Add the diced onion and bell pepper, cooking until the onions are translucent and the edges are slightly browned.
  3. Stir in the minced garlic and cook for 60 seconds until it smells fragrant.
  4. Stir in the chili powder, cumin, smoked paprika, and oregano, coating the vegetables for 1 minute Note: This toasts the spices and wakes up the flavor.
  5. Add the chicken thighs, fire roasted tomatoes, green chiles, and chicken broth.
  6. Cook your Shredded Chicken Chili based on your gear: Stove Top: Bring to a boil, then reduce to low and simmer, covered, for 30 minutes. Slow Cooker: Set to Low for 6-8 hours or High for 3-4 hours. Instant Pot: Manual/High Pressure for 15 minutes with a natural release.
  7. Remove the chicken thighs to a plate.
  8. Shred the chicken using two forks until it's in bite-sized pieces.
  9. Return the shredded chicken to the pot and stir in the frozen corn.
  10. Simmer for a few additional minutes until the corn is heated through and the liquid is glossy.