Chipotle Chicken Stew

17 ingredients
4 steps

Ingredients

  • 4 cups low sodium chicken stock
  • 1 onion chopped
  • 2 bell peppers chopped
  • 3 garlic cloves minced
  • 3 teaspoons chipotle powder *alter to taste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 15 ounces black beans
  • 15 ounces cannellini beans
  • 15 ounces garbanzo beans
  • 15 ounces corn drained
  • salt
  • pepper

Directions

  1. 1
    Start by sauteing the onion until tender, then toss in the minced garlic, chopped bell peppers, spices and let cook until fragrant.
  2. 2
    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.
  3. 3
    In the mean time; remove the skin from the chicken, then using a fork (or your hand) shred the meat.
  4. 4
    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.

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