30 Minute Chipotle Chicken Stew

January 21, 2013

Nothing is better than a meal that can be made from start to finish in 30 minutes.  This chipotle chicken stew from Culinary Cache is one of those kind of dishes.  Eventhough you are using canned beans and store bought rotisserie the flavor still tastes homemade.  If you prefer a stronger chipotle flavor, opt for chipotle chiles in adobo instead of the powder.  Chipotle chicken stew is a quick and easy meal that is even better the next day!

Chipotle Chicken Stew



4 cups low sodium chicken stock
1 onion, chopped
2 bell peppers, chopped
3 garlic cloves, minced
3 tsp chipotle powder *alter to taste
2 tsp dried basil
1 tsp dried oregano
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 bay leaf
15 oz can black beans
15 oz can cannellini beans
15 oz can garbanzo beans
15 oz can corn, drained
Salt and pepper
1 rotisserie chicken


Start by sautéing the onion until tender, then toss in the minced garlic, chopped bell peppers, spices and let cook until fragrant. Next, add the bay leaf, beans, corn and stock, bring to a boil then reduce heat and let simmer until the vegetables are tender, about 15 minutes. In the mean time; remove the skin from the chicken, then using a fork (or your hand) shred the meat. Stir the shredded chicken into the soup and allow it to simmer a few minutes to heat through, adjust the seasoning as needed and serve. Yes, it’s that simple! Enjoy!

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