Chipotle-Chicken Stew

Chipotles are dried, smoked jalapeños; they give this stew a Southwestern flair guaranteed to take the chill off winter. Make and store the stew in the refrigerator the day before the party. Reheat over medium-low heat, and stir in the cilantro before serving.

Yield: 16 servings (serving size: 1 cup)

Ingredients

• Cooking spray
• 3  pounds  skinned, boned chicken breast, cut into bite-size pieces
• 1  tablespoon  olive oil
• 3  cups  chopped onion
• 6  garlic cloves, minced
• 2  cups  (1-inch) cubed peeled red potato (about 1 pound)
• 1 1/2  cups  (1-inch-thick) slices carrot
• 1/4  cup  tomato paste
• 1 1/2  teaspoons  ground cumin
• 3  (16-ounce) cans fat-free, less-sodium chicken broth
• 3  (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 3  drained canned chipotle chiles in adobo sauce, finely chopped
• 1/2  teaspoon  salt
• 2  tablespoons  chopped fresh cilantro

Preparation

Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.

Add oil to pan. Add onion; sauté 7 minutes or until lightly browned. Add garlic; sauté 1 minute. Add potato and the next 6 ingredients (potato through chiles); bring to a boil. Reduce heat, and simmer for 25 minutes or until vegetables are tender. Add chicken and salt; cover and cook for 10 minutes. Stir in cilantro.

Nutritional Information

Calories:

173 (12% from fat)

Fat:

2.3g (sat 0.5g,mono 1g,poly 0.5g)

Protein:

22.7g

Carbohydrate:

14.6g

Fiber:

1.6g

Cholesterol:

49mg

Iron:

1.6mg

Sodium:

361mg

Calcium:

54mg