Southwestern Chicken Stew

INGREDIENTS

• 1 can fire-roasted tomatoes
• 2 green onions
• 2 chipotle chiles in adobo sauce
• 2 tbsp. adobo sauce
• 2 clove garlic
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1¼ lb. skinless, boneless chicken-breast halves
• 2 c. chicken broth
• 1½ c. finely shredded Monterey Jack cheese
• 2 green onions
• salt
• Black pepper
• spaghetti

• DIRECTIONS

  1. In blender, purée tomatoes, onions, chipotles, adobo sauce, garlic, chili powder, cumin, and 1 teaspoon salt until smooth. Transfer to 6- to 7-quart slow cooker bowl. Arrange chicken on top (do not submerge). Replace lid; cook on low 3 1/2 hours or until chicken is cooked (165 degrees F).
  2. Transfer chicken to cutting board. In measuring cup, combine broth, 1/2 cup water, and 1/4 teaspoon salt. Microwave on high 1 minute; add to slow cooker. Add spaghetti, pushing down to fully submerge. Replace lid; cook on low 30 to 45 minutes, testing after 30 minutes, or until pasta is al dente and most of liquid has been absorbed, stirring once.
  3. While pasta cooks, pull chicken into chunks. Once pasta is cooked, return chicken to bowl, tossing to combine. To serve, top with cheese, sliced green onions, and cilantro.