Chipotle Chicken Stew

• 4 cups low sodium chicken stock
• 1 onion chopped
• 2 bell peppers chopped
• 3 garlic cloves minced
• 3 teaspoons chipotle powder *alter to taste
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 bay leaf
• 15 ounces black beans
• 15 ounces cannellini beans
• 15 ounces garbanzo beans
• 15 ounces corn drained
• salt
• pepper

1. Start by sauteing the onion until tender, then toss in the minced garlic, chopped bell peppers, spices and let cook until fragrant.
2. Next, add the bay leaf, beans, corn and stock, bring to a boil then reduce heat and let simmer until the vegetables are tender, about 15 minutes.
3. In the mean time; remove the skin from the chicken, then using a fork (or your hand) shred the meat.
4. Stir the shredded chicken into the soup and allow it to simmer a few minutes to heat through, adjust the seasoning as needed and serve.

chicken stock, onion, bell peppers, garlic, chipotle powder, basil, oregano, cumin, onion powder, garlic, bay leaf, black beans, beans, garbanzo beans, corn, salt, pepper

Taken from www.yummly.com/recipe/Chipotle-Chicken-Stew-1652472 (may not work)