Chipotle Chicken Stew

This is a great fall or winter stew that I have been making for several years and is also very nutritious. It has a great Southwestern flavor with a spicy kick to it, and is very easy to throw together as it all cooks in one pot. It is also good topped with low-fat cheese and/or sour cream after serving into bowls. Serve with a salad, rolls, or tortilla chips.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 203 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ teaspoons ground cumin
• 6 cloves garlic, minced
• ¼ cup tomato paste
• 2 tablespoons chopped fresh cilantro, or to taste
• 3 cups chopped onions
• 3 (16 ounce) cans fat-free, reduced-sodium chicken broth, divided
• 3 pounds chicken breasts, cut into bite-sized pieces
• 3 (14.5 ounce) cans no-added-salt diced tomatoes, undrained
• 1 pound peeled, cubed red potatoes
• 1 ½ cups (1-inch thick) carrot slices
• 3 drained chipotle peppers, finely chopped

Recipe Instructions

Step 1

Place 1/2 cup chicken broth, chicken, onions, and garlic in a large Dutch oven over medium-high heat. Cook and stir until chicken starts to turn opaque, 7 to 10 minutes.

Step 2

Pour in remaining chicken broth. Add tomatoes, potatoes, carrot slices, tomato paste, chipotle peppers, cumin, and salt. Simmer until vegetables are tender, 30 to 40 minutes. Stir in cilantro and serve.