Chilaquiles mit Hähnchen aus dem Slow Cooker

Zutaten

• 2 lbs. boneless skinless chicken (I used a mix of breasts and thighs)
• 1 red onion (chopped)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 3/4 cup lower-sodium chicken broth
• 1/4 cup chopped fresh cilantro
• 2 teaspoons ground cumin
• 3 canned chipotles in adobo (chopped + 3 Tablespoons adobo sauce (see note 1))
• 6 cloves garlic
• 1 can diced tomatoes with green chilies (undrained)
• 1 can diced tomatoes (undrained)
• Tortilla Chips
• Shredded Mexican Cheese
• Sour Cream
• Chopped cilantro

Zubereitung

1. 1

   Combine the chicken, onion, peppers, broth, cilantro, cumin, chipotles, garlic, and diced tomatoes in a large slow cooker and stir together. Cook on high for 4 hours or low for 8 hours.

2. 2

   Remove the chicken and shred with two forks, or place it in the bowl of a Kitchen Aid and beat on medium speed for a minute to shred. Return the shredded chicken to the slow cooker, stirring to combine.

3. 3

   To serve, place a handful of tortilla chips in a bowl. Pour a ladle of the soup mixture over the chips, then top with shredded cheese, sour cream, and cilantro. Serve immediately.