4 boneless/skinless chicken thighs
4-6 cups low sodium chicken broth
1 can pinto beans (drained)
1 can sweet corn (drained)
1 can kidney beans (drained)
1 can diced tomatoes (drained and pureed)
1 onion
2 anaheim (diced, seeded and pureed)
4 garlic cloves
1 tbsp butter
1 tsp chili powder
1 bay leaf
1 tsp cumin
1/2 tsp salt
1/2 tsp fresh ground black pepper
In soup/pasta pot:
melt butter pad over medium heat and add chopped onion and crushed garlic to brown. Add chicken broth, pureed peppers, pureed tomatoes, beans, corn and spices and lower heat to simmer.
In skillet or on grill, cook thighs 6-7 min a side with a little olive oil to crisp outside. When done use two forks to shred chicken and add to soup pot. Let simmer for 60 min (or a little more for flavor)