• Cooking Time:
  • Servings: 4-6
  • Preparation Time:



  • 2 chicken thighs and 2 drumsticks (or any combination of bone-in, skin-on chicken that equals about 2 cups cooked shredded chicken)
  • 1 tablespoon vegetable oil
  • 1 yellow or white onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 red bell pepper, diced
  • 3 chipotles en adobo, chopped (can be found in any Mexican store or well-stocked grocery store in the Mexican section)
  • 3 tablespoons fresh cilantro, chopped
  • 1 (15 oz) can black beans
  • 1 (15 oz) can Great Northern beans
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can corn
  • 4 cups chicken stock
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano (preferably Mexican)
  • 1 teaspoon sugar
  • 1½ teaspoons salt plus more to taste


  • Place the chicken in a stock pot with 5 cups water. Add a stalk of celery and a carrot cut into 2-inch pieces. Add a bay leaf and a few black peppercorns. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour. Discard the vegetables and bay leaf. Place the chicken on a plate and discard the skin. Shred the meat with two forks. Set the meat aside. Once the chicken stock has cooled, skim the fat off the surface and discard.
  • Heat the oil in a Dutch oven on medium-high. Saute the onion until translucent and just beginning to caramelize. Add the garlic and jalapeno and cook for another minute. Add the red bell pepper and cook for 3-4 minutes. Add all remaining ingredients, bring to a boil, reduce the heat to medium, cover and simmer for 25 minutes. Serve with a dollop of sour cream and shredded Cheddar cheese, if desired.

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