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

Name: 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; 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

recipes.oregonlive.com

View full recipe on recipes.oregonlive.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at recipes.oregonlive.com.

Share this recipe:

Cooking tools:

Pot
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Can opener
Colander
Peeler
Wooden spoon
Ladle
Serving bowl
Fork

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
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