1 28-ouncecan crushed fire roasted tomatoessuch as Muir Glen
1½-2cupslow-sodium chicken broth
1teaspoonapple cider vinegar
1teaspoonhoney
2boneless skinless chicken breasthalved crosswise
For Serving:
½cupgrated Monterey Jack cheese
½cupfinely chopped pineapple
¼cupchopped cilantro leaves
Instructions
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.