Spicy Chicken Stew over Blue Corn Tortilla

This dish really packs the heat. If you like spicy, this is the meal for you. I accidentally put in one more chipotle chili than was called for and my mouth was on fire the entire time I was eating this, minor mishap. I completely underestimated how spicy these small chilies were. I consider this  meal a ‘clean out the pantry’ kind of meal. The ingredients are simple and can probably be found in your pantry right now, with the exception of the chicken and vegetables. The blue corn torilla chips gives the dish a nice crunch with every bite and serves as a great way to scoop up the remaining soup. Perfect fuel to comfort and nourish the body after a long day of work.

Spicy Chicken Stew over Blue Corn Tortilla

Serves 2

2 garlic cloves, chopped

1 can (14 ounces) diced tomatoes in puree

1 chipotle chiles in adobo (from a small can), finely chopped

2 large chicken breasts

1 medium onion, diced

1 zucchini, diced

1/4 cup lightly packed cilantro leaves, chopped

2 cups tortilla chips

2 tablespoons crumbled feta cheese

Directions

1. Bring a small pot of water to a boil and boil the chicken until no longer pink inside, 6-8 minutes

2. Meanwhile, saute the garlic, onion and zucchini in a saucepan. Cook over medium heat, stirring occasionally, until the garlic is fragrant and the vegetables are tender.

3. Add the tomatoes and chipotles and 1/2 cup of water. Bring to a boil; season with salt. Reduce the heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

4. Add the chicken and cook, stirring, until hot, about 1 minute. Remove from the heat; stir in the chopped cilantro

5. Divide the chips among 2 shallow bowls; top with the chicken mixture and sauce. Garnish with cilantro springs and feta.