Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium heat, then add 1 large diced yellow onion, 2 medium diced carrots, and 2 diced celery stalks, cooking for 8 minutes until softened.

2. 2

   Add 3 minced cloves of garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of dried oregano, and 0.5 teaspoon of smoked paprika to the vegetables, stirring constantly for 1 minute until fragrant.

3. 3

   Place 1.5 pounds of boneless, skinless chicken thighs into the pot along with 1 to 2 minced chipotle peppers in adobo sauce, seasoning lightly with salt and black pepper, and cook for 5 minutes, turning occasionally, until lightly browned on all sides.

4. 4

   Pour in 4 cups of chicken broth and 1 (28 ounce) can of undrained diced tomatoes, bringing the mixture to a gentle simmer.

5. 5

   Reduce the heat to low, cover the pot, and allow the stew to simmer for 30 minutes, or until the chicken is cooked through and very tender.

6. 6

   Remove the chicken thighs from the pot, shred them using two forks, then return the shredded chicken to the stew along with 2 (15 ounce) cans of rinsed and drained great northern beans, stirring to combine.

7. 7

   Simmer the stew uncovered for another 10 minutes to allow the flavors to meld and the broth to slightly thicken, then stir in 1 tablespoon of fresh lime juice and season with additional salt and black pepper if needed.

8. 8

   Ladle the Smoky Chipotle Chicken and White Bean Stew into bowls and garnish each serving with fresh chopped cilantro.