Friday, January 6, 2012

Chicken Chipotle Veggie Stew

In the winter time, it's nice to have something hot and spicy to warm your tummy. What better than Chicken Chipotle stew. I cooked this before and it was missing a little something, so this time I added veggies making it Chicken Chipotle Veggie Stew! The veggies are optional, and it tastes great both ways! And, I'm going to show you how to cook this soup. I use fresh beans in my stew, but I'm also going to tell you how to make this with beans from a can. It's an easy soup either way! Again, I made a huge stew and have a really big crock pot, so you may want to half this recipe if you're just making it for supper and don't want leftovers. But, if you do have extra, this freezes really well in the freezer if you want to put it in tiny Ziploc bowls and get it out later to heat it up.


Here's what you will need:
Large Slow Cooker
2-2.5 pounds Boneless Skinless Chicken
2 cans (or 28 ounces) stewed tomatoes (Or you can use crushed tomatoes or diced tomatoes)
3 cups dry Black Beans or 2 cans (30 ounces) Black Beans
3 cups dry Navy Beans or 2 cans (30 ounces) Navy Beans
2 medium or 1 large onion(s)
2-3 carrots (optional)
1/2-1 bunch celery (optional)
2-3 chipotle Pepper(s) in Adobo Sauce (depending if you want it spicy or Oh My Gosh That's HOT!)
3 Cups Orange Juice
5 cups Chicken Broth
2-3 teaspoons salt (to taste)
1 Tbsp. Cumin
1 Tbsp dry cilantro
2 bay leaves

If you are using dry beans instead of canned beans, first you need to wash them, check for any rocks, etc... and rinse them in the drainer. Then, soak them in water for up to 6 hours to soften. Then, drain them and leave them in the crock pot, but don't turn it on just yet! If you use canned beans, put them in the strainer and wash the juices away before you add them to the slow cooker.

Next, add the tomatoes and do not drain these, just add tomatoes and juice to the crock pot. Next add the orange juice and chicken broth. Peel and slice the carrots and slice up the celery (both are optional). Peel the onion and dice it (by hand, or low in an electric chopper). Add all of these veggies to the slow cooker. Put the chipotle peppers in an electric chopper on high and dice them finely before you add them to the slow cooker. Next add the salt, cumin and cilantro. Stir it all up. Cube the chicken and add it too. Lightly stir it all up. When it's stirred, add the bay leaves.  



Cover and cook on low 7-8 hours. Or, if you're in a hurry, cook it on high for 4-5 hours until chicken and beans are done. Before serving, make sure you remove both bay leaves.

Enjoy!

8 comments:

  1. Ooo! I cannot wait to make this!!!! Thanks for sharing!

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  2. Thanks for the wonderful comment! I would love to know how it turns out and if you like it as much as we do :) Have a wonderful weekend!

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  3. What a nice chicken recipe, thanks so much.

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  4. Yummy! I love hearty stews and soups in the winter. Love the chipotle flavor!

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  5. My family are 'souper' soup lovers! I can't wait to try this one out! Thanks for the great recipe..

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  6. Hi Mandie! This stew sure looks delicious! Happy to be your 50th follower!

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  7. Hi! I love your blog and I would like to recognize you by awarding your blog the Versatile Blogger Award!
    If you would like to accept it, please go to my blog to receive it here:

    http://thepocketfarmer.com

    If you do not accept blog awards, please let me know and I will forward it to someone else instead.

    Thanks for sharing!
    Sue (The Pocket Farmer)

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  8. Thanks so much y'all for the wonderful comments! I hope everyone had a wonderful weekend!

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