ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chipotle-Chicken Stew

Yield 16 servings (serving size: 1 cup)
Chipotles are dried, smoked jalapeños; they give this stew a Southwestern flair guaranteed to take the chill off winter. Make and store the stew in the refrigerator the day before the party. Reheat over medium-low heat, and stir in the cilantro before serving.

Ingredients

  • Cooking spray
  • 3 pounds skinned, boned chicken breast, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 3 cups chopped onion
  • 6 garlic cloves, minced
  • 2 cups (1-inch) cubed peeled red potato (about 1 pound)
  • 1 1/2 cups (1-inch-thick) slices carrot
  • 1/4 cup tomato paste
  • 1 1/2 teaspoons ground cumin
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 3 drained canned chipotle chiles in adobo sauce, finely chopped
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 173
  • caloriesfromfat 12 %
  • fat 2.3 g
  • satfat 0.5 g
  • monofat 1 g
  • polyfat 0.5 g
  • protein 22.7 g
  • carbohydrate 14.6 g
  • fiber 1.6 g
  • cholesterol 49 mg
  • iron 1.6 mg
  • sodium 361 mg
  • calcium 54 mg

How to Make It

  1. Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.

  2. Add oil to pan. Add onion; sauté 7 minutes or until lightly browned. Add garlic; sauté 1 minute. Add potato and the next 6 ingredients (potato through chiles); bring to a boil. Reduce heat, and simmer for 25 minutes or until vegetables are tender. Add chicken and salt; cover and cook for 10 minutes. Stir in cilantro.