Chipotle-Chicken Stew

• Cooking spray
• 3 pounds skinned, boned chicken breast, cut into bite-size pieces
• 1 tablespoon olive oil
• 3 cups chopped onion
• 6 garlic cloves, minced
• 2 cups (1-inch) cubed peeled red potato (about 1 pound)
• 1 1/2 cups (1-inch-thick) slices carrot
• 1/4 cup tomato paste
• 1 1/2 teaspoons ground cumin
• 3 (16-ounce) cans fat-free, less-sodium chicken broth
• 3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 3 drained canned chipotle chiles in adobo sauce, finely chopped
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

1. Place a large 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.
2. 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 spray, chicken, olive oil, onion, garlic, carrot, tomato paste, ground cumin, chicken broth, salt, chiles, salt, fresh cilantro

Taken from www.myrecipes.com/recipe/chipotle-chicken-stew (may not work)