I absolutely love chipotle flavors with chicken, and this recipe was invented out of my wondering what it might be like if I could turn a chipotle chicken bowl into a stew. The fresh red onion and cilantro at the end really kick it up giving it an amazing fresh taste, but you could leave out the cilantro if that’s not your jam. I am so glad I followed my wacky whim to see how this would shape up, as it’s become a family favorite and is SO different from anything else. Super hearty and layered with flavor for days, you’re going to be glad you have leftovers – like most soups/stews, it just gets better each day, and if you don’t get to it all in time, it freezes well too. ~Robin
1 lb. boneless, skinless chicken breast, chopped (pretty small pieces – about ¾ to 1 inch chunks)
2 tsp. olive oil
1 T. diced chipotle peppers in Adobo sauce (I use a La Costeña)*
¾ tsp. chipotle chili powder
½ tsp. cumin
1 tsp. jarred, minced garlic
1 1/2 tsp. salt (divided – 1 tsp. for cooking chicken, another ½ tsp. added to soup)
1 jalapeño, seeded and minced
½ white onion, diced
1 can black beans, drained and rinsed
1 (11 oz.) can shoe peg corn
32 oz. chicken broth
½ tsp. chicken bullion
1/4-1/3 c. red onion depending on preference – I love the fresh kick of the red onion, so I use 1/3
1 can original Rotel (can use mild if prefer less heat)
2 c. cooked minute rice
½ – ¾ bunch cilantro (depending on how much you love it)
juice of 2 limes (I usually just add a touch more to my bowl when I serve it up but see what works for you)
½ tsp. garlic powder
Add two teaspoons of olive oil to a large stock pot and heat to medium-high heat. Add chicken, minced garlic, chipotle peppers, onions, jalapeño, chipotle chili powder, cumin, & 1 tsp. salt.
Cook minute rice according to directions on the box while your chicken is cooking.
Once chicken is fully cooked (will no longer have any translucency or pinkness), add chicken broth, chicken bouillon, black beans, corn, Rotel, garlic powder, and salt if desired (may not need this salt if chicken broth isn’t low-sodium).
Cook on medium heat, stirring often to avoid sticking, for about 10 minutes.
Add cooked rice, red onion, cilantro, and fresh lime juice and continue to simmer for about 5 more minutes or until heated throughout and flavors have a chance to mingle a bit more.
WW Info: Makes 11 filling 1-cup servings at 3 points/serving on the green plan; 2 points/serving on blue and purple.
*This recipe will not use more than a bit of the can; however, I freeze mine in ice trays so I can grab a serving size as needed for cooking later. To do this, fill ice trays about ¾ of the way full with chopped peppers and sauce, then cover the top with plastic wrap. Once the cubes are frozen after about 24 hours, I dump them into an airtight freezer-safe storage container. They can last up to six months in the freezer this way. Don’t worry if it’s a little messy; they don’t freeze quite as hard as other things, but they’ll stay good & fresh like this for the next time you need some chipotle in your life.