Chipotle-Chicken Stew

Serving Size : 16

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless chicken breast, cut into bite-size pieces
1 tablespoon olive oil
3 cups chopped onion
6 cloves minced garlic
2 cups cubed, peeled red potato (1-inch)
1 1/2 cups carrots, sliced (1-inch-thick)
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
3 (16-oz) cans fat-free less-sodium chicken broth
3 (14.5-oz) cans no-salt-added diced tomatoes, undrained
3 drained canned chipotle chiles in adobo sauce, finely chopped
2 tablespoons chopped fresh cilantro

Place a Dutch oven coated with cooking spray over medium-high heat. Add the chicken;
saute 7 minutes or until browned. Remove chicken from pan; keep warm. Add oil to pan.
Add onion; saute 7 minutes or until lightly browned. Add garlic; saute 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.

"Cooking Light, DECEMBER 2000"
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Per Serving (excluding unknown items): 23 Calories; 1g Fat (35.0% calories from fat); 1g
Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

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