Ingredients
1 can of chipotles in adobo sauce
1 can of salt free black beans, undrained
1 can of salt free kidney beans, undrained
2 ears of sweet corn, shucked
1 green bell pepper, chopped
2 medium tomatoes, chopped
4 stalks of celery, chopped
4 carrots, peeled and chopped
1 yellow onion, chopped
1 cup of low salt organic chicken or vegetable broth
1 package of ranch dressing dry mix
2 chicken breasts
1 tbs of olive oil
Salt to taste
Preparation
In a large skillet, heat olive oil over medium-high heat until nearly smoking. Add in chicken breasts and quickly sear on both sides. Place chicken breasts in bottom of a large slow cooker.
Pour broth into a saucepot and bring to a boil; add in ranch dressing mix and stir until dissolved.
Pour in broth mixture and add remaining ingredients to the slow cooker. Place on low heat and cook for 6-8 hours. Chipotles will float to the top, remove and discard. Chicken should fall apart when picked up with tongs. For a thick chili consistency, shred chicken using tongs or two forks. Taste for salt. Serve with Texas sweet cornbread or southwestern green rice.
