Best Chipotle Chicken Stew Recipes

SLOW-COOKER CHIPOTLE CHICKEN STEW

Steps:

• Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
• Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.

CHIPOTLE CHICKEN STEW

Steps:

• Place 1/2 cup chicken broth, chicken, onions, and garlic in a large Dutch oven over medium-high heat. Cook and stir until chicken starts to turn opaque, 7 to 10 minutes.
• Pour in remaining chicken broth. Add tomatoes, potatoes, carrot slices, tomato paste, chipotle peppers, cumin, and salt. Simmer until vegetables are tender, 30 to 40 minutes. Stir in cilantro and serve.

CHIPOTLE CHICKEN STEW

Steps:

• Heat oil in small saucepan over med-low heat. Add chopped onion and garlic, and saute for 2-3 minutes. Add chorizo and saute mixture for 4-6 minutes until the onion is soft.
• Add tomatoes, chiles (with a bit of adobo sauce), sugar, and water to the pan. Stir, season with salt and pepper and add potaotes.
• Simmer for 20 minutes, stirring occassionally; then add the chicken and simmer until the contents have a consistency of thick stew.
• Note: To poach chicken breasts, place in large saucepan, cover with water, and add pinch of salt,(may add large slice of onion, crushed garlic and peppercorn for extra seasoning), cover and gently simmer for 25 minutes. Allow chicken to cool in the water, then remove it. Shred the breast with a fork.

CHIPOTLE CHICKEN STEW

Steps:

• Brown chicken and onion in a dutch oven sprayed with cooking spray until chicken is slightly browned.
• Add remaining ingredients, except cilantro to dutch oven.
• Bring to a boil, reduce heat and simmer for 30 minutes until chicken is cooked and the mixture is slightly thickened.
• Remove bay leaf before serving and add cilantro.
• Serve with lime wedges.

CHIPOTLE CHICKEN STEW

Steps:

• 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 for 10 minutes.
• Stir in cilantro.

KETO CHIPOTLE CHICKEN STEW

Steps:

• Heat the oil in a large dutch oven, add the onion and garlic to the pot and saute for 3-4 minutes until starting to soften. Add the spices to the pot and cook 30 seconds until fragrant.
• Add the chicken to the pot and brown on each side. Once browned add the tomatoes, broth, and chipotle chile to the pot. Stir to combine.
• Bring to a low simmer, cover and cook for 30 minutes.
• Top with desired toppings and serve.