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."
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Ingredients1 h 10 m servings 203
Original recipe yields 12 servings
- 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.
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Per Serving: 203 calories; 2.7 17.3 27.3 59 411 Full nutrition
ReviewsRead all reviews 3
Nice change up on stew. After looking at the quantities I cut this down to 1/3 as there are just 2 of us and if it wasn't a hit, I didn't want to waste food. I also didn't know if I had a pot ...