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Chipotle Chicken Stew

Chipotle Chicken Stew

Prep time 5 minutes
Cook time 30 minutes
Ready in 35 minutes
Makes 4 servings


  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, minced
  • 2 large garlic cloves, minced
  • 1 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 1/2 chipotle peppers canned in adobo, finely chopped
  • 2 tsp addobo sauce from the chipotle can
  • 1 15-oz can pinto beans, drained and rinsed
  • 1 28-pz can crushed fire roasted tomatoes (such as Muir Glen)
  • 1 1/2 -2 cups low-sodium chicken broth
  • 1 tsp apple cider vinegar
  • 1 tsp honey
  • 2 boneless skinless chicken breasts, halved crosswise

For Serving

  • 1/2 cup grated Monterey Jack cheese
  • 1/2 cup finely chopped pineapple
  • 1/4 cup chopped cilantro leaves


1. Heat the olive oil in a medium Dutch oven or soup pot over medium heat. When hot, add the onion and cook for about 4 minutes or until soft and translucent. Add the garlic, cumin, and paprika and cook for 1 minute until fragrant.
2. Stir in the chipotles, adobo sauce, pinto beans, crushed tomatoes, 1 1/2 cups chicken broth, vinegar, and honey. Bring to a boil, then lower to a simmer and add the chicken. Cover the pot with a lid and cook for 20 minutes.
3. Remove the chicken from the pot and transfer to a cutting board. Using two forks, shred the meat into small pieces. Return the shredded chicken to the pot and simmer for 5 minutes more. Taste the stew and season with a little extra salt if necessary. (If your stew is too thick, add another ½ cup chicken broth.)
4. Ladle the stew into bowls and serve garnished with cheese pineapple and cilantro.


1. This stew is spicy. If you’re sensitive to heat, use a 1/2-1 pepper OR seed the pepper before chopping.
2. Feel free to use whatever beans you have on hand. Black beans, kidney beans, and Great Northern beans are all great substitutions.
Recipe by Serena Wolf of