Spicy Chipotle Chicken Lentil Stew

bhg.com

Karin Roberts

2 cup sliced carrots (4 medium)

8 ounce skinless, boneless chicken breast halves, cut in 1-inch pieces

8 ounce skinless, boneless chicken thighs, cut in 1-inch pieces

1 cup brown lentils, rinsed

1 cup chopped onion (1 large)

1 tablespoon finely chopped canned chipotle peppers in adobo sauce*

1 tablespoon chili powder

2 teaspoon ground cumin

1 ½ teaspoon dried oregano, crushed

2 cloves garlic, minced

3 14.5 ounce can reduced-sodium chicken broth

1 14.5 ounce can Italian-style stewed tomatoes, undrained and cut up

1 10 ounce can diced tomatoes and green chiles, undrained

½ cup shredded Monterey jack cheese (2 ounces)

Avocado slices (optional)

Plain fat-free yogurt (optional)

Directions at bhg.com

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