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Chipotle Chicken Stew




Source of Recipe


Cooking Light






Recipe Introduction


I love the smokey flavor of chipotle chiles. They can be found in adobo sauce in your Mexican food section of your local grocery store.





List of Ingredients



• Cooking spray
  
• 3 pounds skinned, boned chicken breasts, cut into bite-size pieces
  
• 1 Tbsp. olive oil
  
• 3 cups chopped onion
  
• 6 garlic cloves, minced
  
• 2 cups (1-inch) cubed peeled red potato (about 1 pound)
  
• 1 1/2 cups (1-inch-thick) slices carrots
  
• 1/4 cup tomato paste
  
• 1 1/2 tsps. ground cumin
  
• 3 (16-oz.) cans fat-free, less sodium chicken broth
  
• 3 (14.5-oz.) cans no-salt tomatoes, undrained
  
• 3 drained canned chipotle chiles in adobo sauce, finely chopped
  
• 1/2 tsp. salt
  
• 2 Tbsps. 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 boil. Reduce heat, and simmer for 25 minutes or until vegetables are tender.
   
3. Add chicken and salt; cover and cook for 10 minutes. Stir in cilantro.
   
4. Makes 16, 1 cup servings.
   
5. Serve with a warm crusty bread!