This Chipotle Tortilla Chicken Strew is hearty, healthy, has such rich flavours and was easy to make. The whole family loved it and leftovers the next day were even better!
I’ve recently learned about a Vancouver company called Meatme. Meatme works with sustainable local farmers to help them get their meat to customers who value ethically raised, happy and healthy animals. For more about Meatme and to order and try some some of their meat yourself go to their website HERE
So back to the Chipotle Chicken Stew… The other day I roasted up a whole chicken from Meatme. As that’s a lot for my family, we had lots of leftovers. Plus, I always make my own bone broth with bones to reduce any food waste and because bone broth is so nutrient dense and good for your gut.
With my leftover chicken and bone broth, I was in the mood to make a stick to your ribs kind of meal that was also packed with veggies and flavour. The recipe I came up with was one of the best iron chef meals I have ever put together. If you don’t have your own bone broth you can sub veggie broth for the bone broth:) I also already had a cooked yam in the fridge that lens to the creamy chunky texture I was so craving. So this meal is literally made up of leftovers and stuff I had kicking around:) Hope it all comes together as easily for you!
WHAT YOU NEED
- 1 onion
- 1 red pepper
- 3 carrots
- 1 clove of garlic
- 1 can of Amy’s refried beans (use any can you have on hand)
- 1 cooked yam (sub can of cooked pumpkin if needed)
- 1 can of chopped tomatoes
- meat of 2 chicken breast shredded (I used a leg and breast)
- 2 cups of bone broth (sub veggie broth)
- 1 tsp of chipotle (ok I used more…)
- 1 tsp of chili
- 1tsp of smoke paprika
- 1 tsp of cumin
- salt and pepper
- a little olive oil for sautéing the onion etc…
WHAT TO DO
NOTE* I had the bone broth, yam and chicken already prepared
- Chop the onion, red pepper, and carrots into small uniform bite size pieces. I swear this matters, the smaller the better:)
- In a large soup saucepan, heat up some oil and saute the chopped onion until tender, then add garlic, red pepper and carrots. Cook for another 5 mins but not any more!
- Add spices.
- Now add the can of refried beans and cooked yam. Using your masher or large wooden spoon mash up the beans and yams into the cooked onion mixture.
- Add the drained tomatoes and bone broth and bring to boil.
- Now add shredded chicken and reduce to a simmer.
- Allow this stew to simmer down for 20-30 minutes. Keep an eye on the liquid levels and stir every few minutes.
- Serve with extra hot sauce, avocado and freshly chopped green onion.
And like most stews… this tasted even better then next day for lunch!
