Best Keto Chipotle Chicken Stew Recipes

Chipotle Chicken Stew image

Provided by TheGrumpyChef

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 boneless skinless chicken breasts, poached and shredded
1 tablespoon olive oil
1 medium white onion, chopped
2 garlic cloves, finely chopped
8 ounces turkey chorizo
1 (406 g) can crushed tomatoes
2 chiles chipotle chiles in adobo, chopped
1 pinch sugar
1/2 cup water
salt
pepper
1 large potato, peeled, boiled, and cubed (leftover baked potato works great)

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.

Nutrition Facts : Calories 238.4, Fat 4.8, SaturatedFat 0.8, Cholesterol 51.3, Sodium 285.1, Carbohydrate 25.8, Fiber 3.9, Sugar 5.7, Protein 23.4

Slow-Cooker Chipotle Chicken Stew image

Provided by Food Network Kitchen

Time 8h

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 onion, chopped
1 15-ounce can diced fire-roasted tomatoes with green chiles
1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can
1/2 teaspoon dried oregano
1 cup frozen corn (preferably fire-roasted), thawed
8 corn tortillas
1/4 cup crumbled Cotija cheese
1 avocado, diced
1/2 cup fresh cilantro, torn

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.