Quick and Spicy Rotisserie Chicken and Black Bean Stew | Oregonian Recipes

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 stalk celery, chopped
• 2 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 tablespoons (or more) chipotles in adobo sauce, finely chopped, sauce included (or tomato paste if no spice is desired)
• 2 cups low-sodium chicken stock, hot
• 1-1/2 cups water, hot
• 15-ounce can black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 2 cups shredded chicken from a rotisserie chicken
• 2 tablespoons lime juice
• Kosher salt and ground black pepper
• 1/2 large avocado, cubed
• 1 medium tomato, cubed, seeds removed, or tomato salsa
• 1/2 cup cilantro leaves
• Lime wedges, to garnish