Chipotle Chicken Stew

This had been a crazy winter!!  Here in New England we have about 2-3 feet of snow on the ground with another 8 inches headed our way for tomorrow!  I do love the snow, however a brief tropical vacation wouldn't hurt right now ;)

During last weeks storm I wanted to make something a little different then the normal chili or beef stew so I decided to try out a Mexican tortilla inspired soup.  Still hits that comfort food note but lighter then a stew.  This does have a kick, so you can reduce the amount of chili powder, or take it out all together in the beginning and add it to taste at the end. 

You can go nuts with the toppings for this!  We went with shredded cheese, scallions, sour cream and tortilla chips (that's what we had in the house!)  But next time I would definitely squeeze on some lime juice and add some chopped avocado.  Yum!!

3 Boneless Skinless Chicken Breasts

3 teaspoons cumin

1 teaspoon chili powder

2 teaspoons garlic powder

1 teaspoon salt

1/2 cup chopped onion    

2 chipotle chilis in adobo, seeds removed

1 tablespoon adobo, from the chilis

3 tablespoons tomato paste

1-15 ounce can of black beans, drained and rinsed

1 cup frozen corn

1- 28 ounce can of chopped tomatoes

1/4 cup corn meal

1/4 cup water

2 large bouillon cubes (directions should indicate one cube for 3 cups of water)

6 cups water

6 corn tortillas

salt and pepper

vegetable oil

topping options

scallions

sour cream

shredded cheese

avocado

tortilla chips

onion

limes

salsa

Preheat oven to 375 degrees.

In a small bowl mix together the cumin, chili powder, garlic powder and 1 teaspoon salt. 

Place chicken onto baking sheet.  Drizzle with oil and sprinkle each chicken breast with one teaspoon of the spice mixture.  Set aside the remainder.  Place the chicken in the oven for about 30 minutes until cooked through.  Remove from oven let cool until you are able to handle the chicken.  Using two forks shred the chicken.  

In a large dutch oven heat 1 tablespoon of oil over medium heat.  Add in the remainder of the spice mixture and the onions. Cook until the onions are translucent about 5-7 minutes.  Stir in the tomato paste, cook for 1 minute.   

Chop up the chipotle chilis and add them in, cook until fragrant, about 30 seconds. Add in the adobo, stir.

Pour in the six cups of water, 2 bouillon cubes, black beans, corn and shredded chicken.  Bring to a boil, turn down to simmer, cover and cook for 30 minutes.         

Mix together the 1/4 corn meal and 1/4 cup water.  Pour into the soup.  Place cover back on and let simmer for 15 more minutes.  

Chop up the corn tortillas into strips and add them into the soup.  Leaving the cover off cook for five more minutes.  

Add in salt and pepper to taste.  I added 1 teaspoon of salt.

Add toppings and serve!  

This recipe is adapted from the Food Network