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+ servings

Chipotle Chicken Stew

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 4 servings


  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion minced
  • 2 large garlic cloves minced
  • 1 teaspoon ground cumin
  • teaspoons smoked paprika
  • chipotle peppers canned in adobo finely chopped
  • 2 teaspoons adobo sauce from the chipotle can
  • 1 15- ounce can pinto beans drained and rinsed
  • 1 28- ounce can crushed fire roasted tomatoes such as Muir Glen
  • 1½-2 cups low-sodium chicken broth
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • 2 boneless skinless chicken breast halved crosswise
  • For Serving:
  • ½ cup grated Monterey Jack cheese
  • ½ cup finely chopped pineapple
  • ¼ cup chopped cilantro leaves


  • 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.
  • Stir in the chipotles, adobo sauce, pinto beans, crushed tomatoes, 1½ 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.
  • 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.)
  • Ladle the stew into bowls and serve garnished with cheese, pineapple and cilantro.