Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 1/2 lbs boneless, skinless chicken thights
- kosher salt and freshly ground black pepper
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 1 large jalapeno, finely chopped (about 1/3 cup)
- 3 medium cloves garlic, minced (about 1 Tbsp)
- 1 1/2 tsp ancho chili powder
- 1 1/2 tsp ground cumin
- 1 tsp unsweetened cocoa powder
- 1 cup lager-style beer
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 chipotle chile en adobo, minced
- 1 (14.5-ounce) can diced fire roasted tomatoes
- 1 Tbsp tomato paste
- 2 tsp apple cider vinegar
- 1 (4 oz) can diced green chilies
- 6 cups homemade or store-bought low-sodium chicken stock
- garnish with avocado, red onion, sour cream, cilantro, tortilla chips, shredded cheddar cheese, limes, hot sauce
Instructions
Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. When oil is shimmering, brown chicken on all sides, about 8 minutes total. Transfer chicken to the bowl of a slow cooker.
Reduce the heat to medium. Add onion and jalapeño to the same pan and cook, stirring often and scraping up browned bits from the bottom of the pan until they start to soften, about 6 minutes. Add garlic and continue cooking until fragrant, about 1 minute more. Add chili powder, cumin, and cocoa powder and cook until fragrant, about 30 seconds. Add beer, raise heat to medium-high and bring to a boil.
Transfer to the slow cooker along with the bay leaves, thyme, chipotle pepper, tomatoes, tomato paste, vinegar, green chiles, and chicken stock. Season with salt and pepper. Cook on low setting or until chicken is cooked through and fall-apart tender, at least 4 hours.
Discard bay leaves and thyme sprigs. Shred chicken using two forks. Taste and adjust seasonings, if needed.
Ladle soup into bowls and garnish with avocado, onion, cilantro, cheddar and a sprinkle of tortilla chips. Pass limes and hot sauce at the table.
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