This is a favorite winter time mug that I bought at Kroger several years ago, along with the matching plates.
yield: 5-6 bowlsAuthor: Kittyprint recipe
Spicy Chicken and Black Bean Stew
This is a quick recipe that I clipped from the newspaper, and was submitted by Melissa D'Arabian, and adapted by me. It looks like a long list of ingredients, but it's ready to eat in no time.
1 tablespoon olive oil
1 small onion, chopped
1 stalk celery, chopped
2 medium carrots, peeled and chopped
3 cloves garlic, minced
2 tablespoons chipotles in adobo sauce, finely chopped (or tomato paste and some chilipowder, if less spice is desired)
2 cups low-sodium chicken broth
1 and 1/2 cups hot water
1-15 oz. can black beans, drained and rinsed
1 cup frozen corn, thawed, or 1 can or corn, drained
2 cups shredded cooked chicken
make a slurry of about 1/2 cup cold water and 2-3 tablespoons of cornstarch
2 tablespoons lime juice
salt and pepper
avocodo, cilantro, grated cheese, and lime wedges, for garnishing
In a large heavy pot over medium-high heat, heat the oil. Add the onion, celery, and carrots and cook about five minutes, until they start getting tender.
Add the garlic and chipotles, then stir for about 1 minute.
Add the stock, water, beans, corn, and chicken and bring to a simmer. Add the water/cornstarch slurry and stir. Reduce the heat to medium-low and simmer for 10 minutes.
Stir in the lime juice and season with salt and pepper, if needed.
Ladle into serving bowls, and garnish with avocado, chopped cilantro, shredded cheese, and lime wedges.
NOTE: Leftover chipotles can be spooned out onto a waxed paper lined cookie sheet, in individual clumps, with a little sauce, and then frozen. When frozen, store the chipotles in freezer proof bags. Use when needed, when a little heat is desired.