Chipotle Chicken Stew
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion (minced)
- 2 large garlic cloves (minced)
- 1 teaspoon ground cumin
- 1½ teaspoons smoked paprika
- 1½ chipotle peppers canned in adobo (finely chopped)
- 2 teaspoons adobo sauce from the chipotle can
- 1 15- ounce can pinto beans (drained and rinsed)
- 1 28- ounce can crushed fire roasted tomatoes (such as Muir Glen)
- 1½-2 cups low-sodium chicken broth
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- 2 boneless skinless chicken breast (halved crosswise)
- For Serving:
- ½ cup grated Monterey Jack cheese
- ½ cup finely chopped pineapple
- ¼ cup chopped cilantro leaves
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Preparation
Step 1
Heat the olive oil in a medium Dutch oven or soup pot over medium heat. When hot, add the onion and cook for about 4 minutes or until soft and translucent. Add the garlic, cumin, and paprika and cook for 1 minute until fragrant.
Step 2
Stir in the chipotles, adobo sauce, pinto beans, crushed tomatoes, 1½ cups chicken broth, vinegar, and honey. Bring to a boil, then lower to a simmer and add the chicken. Cover the pot with a lid and cook for 20 minutes.
Step 3
Remove the chicken from the pot and transfer to a cutting board. Using two forks, shred the meat into small pieces. Return the shredded chicken to the pot and simmer for 5 minutes more. Taste the stew and season with a little extra salt if necessary. (If your stew is too thick, add another ½ cup chicken broth.)
Step 4
Ladle the stew into bowls and serve garnished with cheese, pineapple and cilantro.
Step 5
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