Tex-Mex Chicken Stew - cooking recipe

Ingredients

2 onions, minced
2 jalapeno peppers, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 tablespoon chili powder
4 cups low sodium chicken broth, plus extra as needed
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup minute tapioca
1 tablespoon . light brown sugar
3 lbs boneless skinless chicken thighs, trimmed
salt
pepper
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
chipotle chile in adobo, minced
1/4 cup minced fresh cilantro

Preparation

Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
Stir broth, tomatoes, tapioca, and sugar into slow cooker.
Season chicken with salt and pepper and nestle into slow cooker.
Cover and cook until chicken is tender, 4-6 hours on LOW.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
Let stew settle for 5 minutes then remove fat from surface using large spoon.
Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
Stir in cilantro, season with salt and pepper to taste, and serve.