Smoky Chicken Stew with Kale & Pinto Beans

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Smoky Chicken Stew with Kale & Pinto Beans
Chipotle chile powder is made from smoked jalapeño peppers that are dried and ground, giving this stew a hint of smoky flavor.
active:
30 mins
total:
55 mins
Servings:
6
Smoky Chicken Stew with Kale & Pinto Beans Dera Burreson

Ingredients

Directions

  • Heat oil in an electric pressure cooker set to Sauté mode. Add onion and cook until beginning to soften, about 3 minutes. Add garlic, cumin, chile powder and salt and cook until fragrant, about 1 minute. Stir in broth, chicken and beans. Use a wooden spoon to press all the ingredients down into the broth. Close and lock the lid. Cook at high pressure for 8 minutes.

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  • Release the pressure manually. Transfer the chicken to a cutting board.

  • Shred the chicken with two forks. Stir the chicken back into the soup along with kale, cilantro and lime juice. Garnish with more cilantro and serve with lime wedges, sour cream and hot sauce, if desired.

Equipment

Electric pressure cooker

Nutrition Facts

Serving Size:
about 2 cups
Per Serving:
237 calories; fat 4g; cholesterol 42mg; sodium 749mg; carbohydrates 24g; dietary fiber 7g; protein 24g; sugars 2g; saturated fat 1g; vitamin a iu 2033IU.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/05/2023
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