Chipotle Chicken Stew
Warm up your table with the bold, smoky flavors of Chipotle Chicken Stew, a hearty one-pot dish perfect for busy weeknights or cozy family dinners. Tender, seared chicken thighs simmer with golden potatoes, carrots, and a rich blend of chipotle peppers in adobo sauce, aromatic spices like cumin and oregano, and a hint of lime for a zesty finish. This vibrant stew strikes the perfect balance of heat and comfort, with juicy shredded chicken soaking up every bit of the flavorful broth. Ready in just an hour with minimal prep, this recipe is a breeze to make and serves six—ideal for meal prep or feeding a crowd. Garnish with fresh cilantro for a pop of freshness and dig into this soul-satisfying Chipotle Chicken Stew that's as nourishing as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 peppers chipotle peppers in adobo sauce, chopped
- 2 tbsp adobo sauce (from chipotle peppers can)
- 4 cups chicken broth
- 1 14-ounce can diced tomatoes (canned)
- 3 medium golden potatoes, diced
- 2 medium carrots, sliced into rounds
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper. Add the chicken to the pot and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion until softened, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the chopped chipotle peppers, adobo sauce, ground cumin, and oregano. Cook for 1-2 minutes to toast the spices.
Pour in the chicken broth and diced tomatoes. Stir to combine.
Add the diced potatoes and sliced carrots to the pot.
Return the seared chicken thighs to the pot, submerging them in the liquid. Bring the stew to a boil.
Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is tender and the vegetables are cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the stew.
Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh cilantro if desired. Enjoy your Chipotle Chicken Stew!
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6439 mg | 280% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 32.5 g | ||
| Protein | 208.6 g | 417% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 414 mg | 32% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5956 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
