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Spicy Chipotle Chicken Stew with Sweet Potatoes and Corn
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 1 cup corn kernels
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the sweet potato cubes, minced chipotle peppers, and cumin. Cook for 2 minutes to coat everything evenly.
  • Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes until the sweet potatoes are tender.
  • Add the corn, salt, and black pepper. Simmer uncovered for 5 more minutes.
  • Remove the pot from heat. Stir in the chopped cilantro and serve with lime wedges on the side.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Chipotle heat can vary, so taste the broth before adding the full amount of peppers. Leftovers keep well in the fridge for three days and reheat gently on the stove without the chicken drying out.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife