Saturday, May 1, 2010

Chipotle Chicken Stew


Oh goodness! This stew is so good! It's possibly the best chicken taco soup I have ever had. I will definitely be making this again. I hope you enjoy!

  • 1 lb. boneless, skinless chicken thighs, cut into cubes
  • 1 can (15 ounces) navy beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) crushed tomatoes, undrained
  • 1 1/2 cups chicken broth
  • 1/2 cup orange juice
  • 1 medium onion, diced
  • 1 chipotle pepper in adobo sauce, minced (little red can in Mexican food section)
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 bay leaf
  • cilantro sprigs, shredded cheddar cheese, tortilla strips (optional)
  1. Combine chicken, beans, tomatoes with juice, broth, orange juice, onion, chipotle pepper, salt, cumin and bay leaf in slow-cooker.
  2. Cover; Cook on LOW 7-8 hours or HIGH 3 1/2- 4 hours. Remove bay leaf before serving.
  3. Garnish with cilantro, cheese, or tortilla strips.

Meal Budget:

  • Chicken thighs = $4.62
  • Navy beans = $0.92
  • Low-sodium black beans = $0.92
  • Crushed tomatoes = $0.50
  • One orange = $0.50
  • Low-sodium chicken broth = $1.08
  • Frozen chopped onion = $0.44
  • 1 chipotle pepper (1/6 of can) = $0.21
  • salt, cumin, bay leaf

Total meal = $9.19

Per serving (6-8) = $1.15- 1.53!

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