When I make this chicken chipotle stew I like to eat it with a few extras. When I dish up a bowl of this succulent stew, I immediately top if off with pepper jack cheese. Lots of cheese might I add and a little bit of sour cream. I also do not eat this stew with a spoon. I like to get a bag of tortilla chips out and scoop it up! Some people think I am a bit strange for this, but it is so delicious! I wonder if any of you out there like to the same thing. I mean I can’t be alone on this one! Try out this delicious stew and you tell me!
Check out what our friends from Foodista have to say about this:
“You can make this stew in under 30 minutes with the help from a few store-bought ingredients.”
This is a hearty easy stew that you and your family will love!
Ingredients
4 cups Swanson low sodium chicken stock
Instructions
Start by sauteing the onion until tender, then toss in the minced garlic, chopped bell peppers, spices and let cook until fragrant. Next, add the bay leaf, beans, corn and stock, bring to a boil then reduce heat and let simmer until the vegetables are tender, about 15 minutes. In the mean time; remove the skin from the chicken, then using a fork (or your hand) shred the meat. Stir the shredded chicken into the soup and allow it to simmer a few minutes to heat through, adjust the seasoning as needed and serve. Yes, it’s that simple! Enjoy!
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Quick Tip: Top off with a dollop of sour cream.
Thanks again to Foodista for this amazing recipe.
