Ingredients

• 1 tablespoon olive oil
• 2 medium Spanish onions , chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons ground paprika
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon chili powder
• 1 tablespoon chopped garlic
• 2 , 4 ounce
• 3.5 cups tomatillo salsa
• 6 cups chicken stock
• 1 pound cubed skinless , boneless chicken
• 3 , 15 ounce
• 2 , 15.25 ounce
• 1 , 12 fluid ounce
• 1 bunch cilantro , stemmed and roughly chopped

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
2. 2 Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.

Nutrition per serving