Smoky Chipotle Chicken Stew

Tender chicken simmered with black beans, riced cauliflower, and fire-roasted tomatoes in a smoky chili broth.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.13/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• one-pot
• smoky
• comfort food
• healthy
• spicy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1 green bell pepper (medium, diced)
• 4 clove garlic (minced)
• 1 can black beans (rinsed and drained)
• 1 can diced tomatoes (no-salt-added)
• 4 cup cauliflower rice (fresh)
• 1 cup chicken broth (low-sodium)
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat for 2 minutes.
2. Add 1 1/2 pounds cubed chicken breast and brown for 5 minutes until the exterior turns white and lightly golden.
3. Stir in 1 diced green bell pepper, 4 minced garlic cloves, 1 teaspoon chipotle chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon salt, cooking for 2 minutes until fragrant.
4. Pour in 1 can drained black beans, 1 can diced tomatoes, 4 cups riced cauliflower, and 1 cup low-sodium chicken broth.
5. Bring the stew to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until the chicken registers 165 degrees Fahrenheit on an instant-read thermometer and the vegetables are tender.
6. Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro before serving.

Notes

Reheats cleanly in a covered saucepan over medium heat for 5 minutes with a splash of water.

Nutrition (per serving)

• Calories: 403
• Protein: 48.7 g
• Carbohydrates: 32.1 g
• Fat: 8.6 g
• Fiber: 9.3 g
• Sodium: 1135 mg
• Saturated Fat: 1.3 g
• Sugar: 7.3 g
• Cholesterol: 120 mg