Chipotle-Chicken Stew

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.

Yield: 16 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 12%
  • Fat: 2.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 22.7g
  • Carbohydrate: 14.6g
  • Fiber: 1.6g
  • Cholesterol: 49mg
  • Iron: 1.6mg
  • Sodium: 361mg
  • Calcium: 54mg

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

Preparation

  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.
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