Chipotle Chicken Stew
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.)
- Ladle the stew into bowls and serve garnished with cheese, pineapple and cilantro.
Notes
*This stew is spicy. If you’re sensitive to heat, use a ½-1 pepper OR seed the pepper before chopping.
*Feel free to use whatever beans you have on hand. Black beans, kidney beans, and Great Northern beans are all great substitutions.
*Feel free to use whatever beans you have on hand. Black beans, kidney beans, and Great Northern beans are all great substitutions.