Looking for an easy recipe to warm you up during those cold winter nights?
You will adore this Chipotle Chicken Chile Stew.
Full of flavor, chicken, black beans, and corn - this stew will fill you up without making you feel guilty!
When I think of the holidays, I think of decadence. Of filling our tummies with those treats we might not indulge in at other times of the year. I also think of the hustle and the bustle, and the rush to fit everything in. This Chipotle Chicken Chile Stew is one our family favorites, and it’s perfect for this time of year. It’s healthy - and chock-full of veggies and protein. The base is simple. A mix of onions, red pepper, garlic, and chicken. Add in some flavors like paprika, chile powder, cumin, and oregano. Finish it off with black beans, corn, Hunt’s diced tomatoes, and RO*TEL diced tomatoes with green chilies. Start the mixture on the stove top, and either simmer for a bit, all day, or even make it in your crock pot. Slow cook it all day, or make in that hour before dinner time. The flavors will make your tummy happy, and the fact that it is so full of veggies will make you happy. Which of course means you can feel a little less guilty about all that holiday indulging!
I make my soup in a dutch oven, but I’ve also cooked it all day in a slow cooker.
Topped with sour cream, fresh cilantro, jalapeños, red peppers, and avocado - the stew has a bit of a tortilla soup flavor, but with a more substantial substance to it.
The black beans and chicken provide a healthy portion of protein. The tomatoes, corn, peppers, and avocado provide veggies. It’s a full well rounded meal in one bowl!
Perfect for when you need something to cook in advance, or in a slow cooker. Great for those cold winter nights, but the truth is we eat it year round!
CHIPOTLE CHICKEN CHILE STEW
1-2 TBSP oil (I use Grapeseed, but Olive Oil would work)
1 small yellow onion, diced
2-3 garlic cloves, minced
1 red bell pepper, diced
2 lbs chicken breast, diced into about 1/2 -1 inch cubes
1 TBSP chili powder
1 tsp cumin
1/2 tsp oregano
1/4 tsp paprika
2 TBSP Chipotle hot sauce
1 (15oz) can Black beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
1 (15 oz) Hunt’s Diced Tomatoes
1 (10 oz) RO*TEL Mild Diced Tomatoes & Green Chilies
32 oz Chicken Broth (I use the lower sodium type)
Avocado slices, sour cream, fresh jalapeño slices, limes, cilantro, tortilla strips
1. In a large Dutch Oven, heat oil over medium-high heat. When hot, add in onions, garlic, red pepper, and chicken. Allow to sauté and cook until the chicken is cooked, and veggies are soft. Drain any excess liquid. At this point, you can transfer to a slow cooker, crock pot, or continue cooking on the stove with the Dutch Oven.
2. Stir in the chili powder, cumin, oregano, paprika and chipotle hot sauce. Cover chicken and veggies well. Add in black beans, corn, Hunt’s Diced Tomatoes, and RO*TEL mild diced tomatoes & green chilies. Cover with chicken broth.
3. Allow to come to a boil, then reduce heat. Cover and simmer 20 minutes or all day. In a crock pot, cook 4-8 hours.
4. Garnish as desired, and ENJOY!
Here's a peek at how it looks as you make the soup step by step:
I picked up everything I needed at my local Walmart. I was in there anyways, picking up a binder for my son. School supplies don’t last as long as they should!
The produce section at Walmart had everything I needed. I prefer to use canned tomatoes because no matter the time of year, I’m guaranteed they will be ripe, and it’s way less work for me!
Hunt’s Tomatoes and RO*TEL Mild diced tomatoes with green chilies are located on the same aisle, in the same area. Here is what they look like:
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