Try a mix of roasted red, yellow, and orange bell peppers to bring color to this stew.
2 teaspoons olive oil
1 cup finely chopped onion
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
3 cups chopped zucchini
1 cup finely chopped carrot
1/3 cup canned chopped green chiles, drained
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (15.5-ounce) can Great Northern beans, drained
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup chopped Roasted Bell Peppers
4 teaspoons chopped fresh cilantro
How to Make It
Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; sauté 5 minutes or until lightly browned. Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
Add bell peppers, and cook, uncovered, 10 minutes, stirring occasionally. Sprinkle with cilantro.
Note: Store stew in refrigerator up to 2 days. Reheat in a saucepan over medium heat until thoroughly heated; sprinkle with cilantro before serving.
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Good but a little bland - would add more oregano and cumin both for sure, and agree that the bell peppers get overpowered - add plenty more! I recommend drizzling with olive oil just before serving for some extra flavor, and liked this best when served directly over couscous. Add maple baby carrots on the side.
If I make this again, I'll leave out the beans, and add more vegetables. I would also add more diced green chilies to make it spicier. The name of the recipe led me to believe there would be more of a sweet pepper flavor, but the peppers were overpowered by the other vegetables and spices. I will stick to regular chicken vegetable or chicken tortilla soup recipes in the future.
Aboslutely delicious and even better the next day! I definately will make this again. Elegant enough to serve to guests but it will be a standard on my meal list. Next time I will add more of everything as it was more soupy than a stew. I think it would be wonderful served with hot bread sticks.
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