Chipotle Chicken Stew recipe
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Ingredients
- 3 (16 ounce) cans fat-free, reduced-sodium chicken broth, divided 3 pounds chicken breasts, cut into bite-sized pieces 3 cups chopped onions 6 cloves garlic, minced 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 ¼ cup tomato paste 3 drained chipotle peppers, finely chopped 1 ½ teaspoons ground cumin ½ teaspoon salt 2 tablespoons chopped fresh cilantro, or to taste
Nutrition Info
- 202.8 caloriescarbohydrate: 17.3 gcholesterol: 58.6 mgfat: 2.7 gfiber: 3.2 gprotein: 27.3 gsaturatedFat: 0.7 gservingSize: -sodium: 411.3 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Chipotle Chicken Stew
Directions
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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.
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.