3 drained canned chipotle chilies in adobo sauce, finely chopped
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
Instructions
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.
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 10 minutes. Stir in cilantro.
Servings: 16
serving size: 1 cup. 173 cal, 2.3 g fat, 22.7 g pro, 14.6 g carb, 49 mg chol, 361 mg sod.
Final Comments
Notes: Make and store the stew in the refrigerator the day before. Reheat over medium-low heat, and stir in the cilantro before serving.