Chipotle Chicken Stew

Ingredients:

• 3 pounds skinned, boned chicken breast, cut in bite-size pieces
• 1 tablespoon olive oil
• 3 cups chopped onion
• 6 cloves garlic, minced
• 2 cups (1-inch) cubed peeled red potatoes (about 1 pound)
• 1 1/2 cups (1-inch-thick) slices carrots
• 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, un drained
• 3 drained canned chipotle chilies in adobo sauce, finely chopped
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro
  

Directions:

1. Place a large Dutch oven coated with cooking spray over medium-high heat.
2. Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.
3. Add oil to pan. Add onion; sauté 7 minutes or until lightly browned.
4. Add garlic; sauté 1 minute.
5. Add potato and the next 6 ingredients (potato through chilies); bring to a boil.
6. Reduce heat and simmer for 25 minutes or until vegetables are tender.
7. Add chicken and salt; cover and cook 10 minutes. Stir in cilantro.