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