Slow Cooked Adobo Stew - Firehouse Version

• 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

1. 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.
2. Pour broth into a saucepot and bring to a boil; add in ranch dressing mix and stir until dissolved.
3. 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.

chipotles, salt, salt, sweet corn, green bell pepper, tomatoes, stalks of celery, carrots, yellow onion, salt, chicken breasts, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/slow-cooked-adobo-stew-firehouse-version-50019493 (may not work)