Chipotle Chicken Enchilada Stew

820

Chipotle Chicken Enchilada Stew

Servings 6 servings

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 3 cups chicken stock
  • 3 chipotle peppers en adobo, de-stemmed
  • 2 tbsp tomato paste 
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can black or kidney beans, drained and rinsed
  • 1 large russet potato, peeled and 1/2-inch cubed (or, 1/2 pound red potatoes, quartered – no need to peel)
  • 2 boneless, skinless chicken breasts (1 lb total)
  • 1/3 cup chopped cilantro (a few stems are fine!) 
  • Juice of 2 limes
  • Optional toppings: more cilantro, sour cream, sliced green onions, shredded cheddar cheese, hot sauce, avocado, tortillas

Instructions

  • Warm olive oil in a Dutch oven or large heavy-bottomed pot over medium heat. Sauté onions until soft. Add garlic, cumin, chili powder, dried oregano, and garlic powder and cook for an additional 30 seconds. 
  • In a blender, blend chicken stock, chipotle peppers, and tomato paste until smooth. Pour the blended chicken stock mixture, canned tomatoes, and beans into the pot. Add the chicken breasts. Raise heat to high to bring the soup to a boil, then reduce to a simmer and cover. Cook for 20 minutes, or until the chicken pulls apart easily.
  • Remove chicken to a bowl and use two forks to shred. Return shredded chicken to the pot, add cilantro and lime juice, and stir to combine.
  • Serve immediately with toppings of your choice.
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 3 cups chicken stock
  • 3 chipotle peppers en adobo, de-stemmed
  • 2 tbsp tomato paste 
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can black or kidney beans, drained and rinsed
  • 1 large russet potato, peeled and 1/2-inch cubed (or, 1/2 pound red potatoes, quartered – no need to peel)
  • 2 boneless, skinless chicken breasts (1 lb total)
  • 1/3 cup chopped cilantro (a few stems are fine!) 
  • Juice of 2 limes
  • Optional toppings: more cilantro, sour cream, sliced green onions, shredded cheddar cheese, hot sauce, avocado, tortillas

Notes

Helpful hints:
Chipotle peppers in adobo sauce can be found on the ethnic aisle in most major grocery stores – they come in a small can!
Try adding 2 cups frozen or canned corn!
Want a thicker soup base? Stir in 1 jar of red enchilada sauce towards the end of cooking. Want a thinner soup base? Add another cup of chicken broth! 
Too lazy to break out your blender? Smash the chipotle peppers into a smooth paste with the back of your knife onto a cutting board. Stir the tomato paste, smashed chipotle peppers, and stock into the soup. 
Only have bone-in skin-on chicken breasts? Great, they’re even more flavorful. It will just need a few more minutes of cook time. Discard the skin after cooking (give it to your doggy!!). Only have chicken thighs? Use ‘em! They’ll just take a tad longer to become shreddable. 
Author: Caroline Chambers

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