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Chipotle-Chicken Stew

Source: Cooking Light





List of Ingredients



• Cooking spray
  
• 3 pounds skinned, boned chicken breast, cut intobite-size pieces
  
• 1 tablespoon olive oil
  
• 3 cups chopped onion
  
• 6 garlic cloves, minced
  
• 2 cups (1-inch) cubed peeled red potato (about 1pound)
  
• 1 1/2 cups (1-inch-thick) slices carrot
  
• 1/4 cup tomato paste
  
• 1 1/2 teaspoons ground cumin
  
• 3 cans (16 ounces, each) fat-free, less-sodium chicken broth
  
• 3 cans (14.5 ounces, each) 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
  






Instructions



1. Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; saute 7 minutes or until browned. Remove chicken from pan; keep warm.
   
   
2. Add oil to pan. Add onion; saute 7 minutes or until lightly browned. Add garlic; saute 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.
   
3. Yield: 16 servings (serving size: 1 cup).
   






Final Comments


Chipotles are dried, smoked jalapenos; 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.