Chipotle Chicken Stew


4 cups low sodium chicken stock
1 onion, chopped
2 bell peppers, chopped
3 garlic cloves, minced
3 tsp chipotle powder *alter to taste
2 tsp dried basil
1 tsp dried oregano
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 bay leaf
15 oz can black beans
15 oz can cannellini beans
15 oz can garbanzo beans
15 oz can corn, drained
Salt and pepper


Start by sautéing the onion until tender, then toss in the minced garlic, chopped bell peppers, spices and let cook until fragrant. Next, add the bay leaf, beans, corn and stock, bring to a boil then reduce heat and let simmer until the vegetables are tender, about 15 minutes. In the mean time; remove the skin from the chicken, then using a fork (or your hand) shred the meat. Stir the shredded chicken into the soup and allow it to simmer a few minutes to heat through, adjust the seasoning as needed and serve. Yes, it’s that simple! Enjoy!


This 30 minute stew is easily thrown together with simple ingredients, and tastes as though it has been slow simmering all day. A short cut I take often during the week is purchasing a rotisserie chicken from the market as the main component of throwing together quick, easy, and healthy meals. Sometimes I pick one up without having an idea in mind then as I browse through my pantry come up with something new and exciting. This is exactly how this stew was created, pairing pantry items with a beautifully moist store bought rotisserie chicken.


Friday, February 3, 2012 - 12:52pm


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