September 13, 2012
This chicken chipotle stew from Culinary Cache is a quick and easy fall meal. You can make this stew in under 30 minutes with the help from a few store-bought ingredients. However, don't be fooled this dish is still delicious and wholesome. Top this chicken chipotle stew with shredded pepper jack cheese and serve with tortilla chips.
Ingredients:
1 rotisserie chicken
4 cups low sodium chicken stock
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
Directions:
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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