Chipotle Chicken Stew

• 6 boneless chicken breast cooked and cut into cubes.
• 1 can (15.5 oz) red kidney beans
• 1 can (15.5 oz) black beans
• 1 can (15.5 oz) white kidney beans or northern beans
• 1 can (14.5 oz) diced tomatoes
• 2 cup cups chicken broth
• 1 cup orange juice
• 1 large onion, diced
• 2 green bell peppers, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 chipotle pepper in adobe sauce, chopped. They are a bit mushy . Use more than one if you prefer a spicier stew.
• 1 tsp salt
• 1 tbsp ground cumin, more if you prefer
• 1 tsp cilantro, garlic powder & dried basil

1. Combine all ingredients into crockpot and stir.
2. Set crockpot to high and timer for 6 hours.
3. After about 3 hours, remove a half cup of broth and add corn starch to it until it resembles a thick creamy (no lumps) gravy.
4. Pour into crockpot and stir thoroughly.
5. When finished cooking, this will be a thick, hearty and spicy stew.
6. Serve with cornbread, side salad and sweet tea (suggested)...

chicken, red kidney beans, black beans, white kidney beans, tomatoes, chicken broth, orange juice, onion, green bell peppers, red bell pepper, yellow bell pepper, pepper, salt, ground cumin, cilantro

Taken from cookpad.com/us/recipes/365268-chipotle-chicken-stew (may not work)