Recipes // Soups // Shredded Chipotle Chicken Stew

Shredded Chipotle Chicken Stew


By Chef Lourdes Castro

Serves 6


  • 1 pound chicken breast or thighs (or a combination)
  • 32 ounces chicken broth
  • 2 tablespoons olive oil
  • 1 pound fresh Mexican chorizo, removed from its casing
  • 1 onion, sliced
  • 1 garlic clove, chopped
  • 1/2 teaspoon salt
  • 1 1/2 pounds (about 7) plum tomatoes, sliced in half lengthwise, then cut into half rings
  • 1/2 teaspoon dried oregano
  • 2 sprigs fresh thyme, leaves removed from stem
  • 1/4 cup adobo sauce from the can of chipotles
  • 2 canned chipotle chiles, chopped



  1. Mexican crema or sour cream
  2. A few sprigs of fresh cilantro

Prepare the chicken

  1. Place the chicken in a medium size pot and fill with the chicken broth.
  2. Bring to a boil then reduce to a simmer and cook, partially covered, until the chicken is cooked through, about 25 minutes.
  3. Allow the chicken to cool in the stock, then drain.
  4. Shred the chicken by pulling apart the fibers with your fingers. Set aside.

Prepare the chorizo

  1. Place a tablespoon of the olive oil in a medium size pot set over medium heat.
  2. Cook the chorizo, breaking it apart as you stir, until it achieves a golden brown color and begin to render its fat. (Don't worry if some of the chorizo sticks to the bottom of the pan.)
  3. Remove the chorizo from the pot and set it aside.

Brown the main ingredients

  1. Add the second tablespoon of olive oil to the pot containing the rendered fat from the chorizo and set it over medium heat.
  2. Add the onion and garlic and sauté for 3 minutes or until the onion begins to get limp and translucent.
  3. To this mixture, add the shredded chicken, season with the salt, and continue sautéing for 3 more minutes.

Finish the stew

  1. Add the chorizo, tomatoes, chipotles, adobo from canned chipotles, oregano, and thyme to the pot.
  2. Stir well and simmer for 40 minutes or until the tomatoes have broken down and the sauce achieves a clingy consistency.
  3. Garnish and serve
  4. Pour the finished stew into a large shallow bowl and garnish with fresh sprigs of cilantro. If desired, top with crema or sour cream.
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