Crock Pot Chicken Chipotle Stew

There are very few meals my husband gets excited about let alone comments on, but this recipe for Crock Pot chipotle chicken stew? Holy canolies people, he WOULD NOT stop saying this is good… this is really good.

He even asked where I got the recipe from {this NEVER happens!}. The funny thing is, Monkey Boy gave me a Crock Pot Cookbook for Christmas and this was just one of the many recipes I’ve been wanting to try since December. It’s a keeper, that’s for sure.

Ingredients

1 pound chicken breasts, cooked and cut into cubes
1 can navy beans, rinsed and drained
1 can black beans, rinsed and drained
1 14oz can diced tomatoes undrained {or 2 cups fresh tomatoes, chopped}
1 onion, chopped
1 chipotle pepper in adobo sauce, minced
1 1/2 cups chicken broth
1/2 cup orange juice
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon dried basil
1 bay leaf

Directions

Toss everything into the crock pot and cook on low for 6 hours or high for 3 hours. Remove bay leaf before serving. Garnish with guacamole, sour cream or cilantro if you have it.

This soup is PERFECT for leftovers and freezes well too.