1.5–2 lbs boneless skinless chicken breasts or thighs

4 cups low sodium chicken broth

1 medium yellow onion diced

3 cloves garlic minced

1 red bell pepper diced

1 green bell pepper diced

1 can (15 oz) black beans drained and rinsed

1 can (15 oz) pinto beans drained and rinsed

1 can (15 oz) corn drained

1 can (14.5 oz) diced tomatoes

1 can (10 oz) diced tomatoes with green chilies

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp dried oregano

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

1 tbsp tomato paste

1 cup salsa

1 chipotle pepper in adobo minced

1 tbsp lime juice

1/4 cup fresh cilantro chopped