Quick and Spicy Rotisserie Chicken and Black Bean Stew

Serves 4
Start to Finish: 20 Minutes

1 tablespoon olive oil
1 small yellow onion, chopped
1 stalk celery, chopped
2 medium carrots, scrubbed and chopped
3 cloves garlic, minced
2 tablespoons chipotles in adobo sauce, finely chopped, sauce included
2 cups low sodium chicken stock, hot
15 oz. can black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups shredded chicken from a rotisserie chicken
2 tablespoons lime juice

Toppings:
1/2 large avocado, cubed
1 medium tomato, cubed or salsa
1/2 cup cilantro leaves
lime wedges

In a large, heavy pot over medium-high, heat the oil. Add the onion, celery and carrots and cook until starting to get tender (about 3 minutes).

Add the garlic and chipotles, stir until fragrant (about 1 minute).

Add the stock, water, beans, corn and chicken and bring to a simmer. Reduce the heat to medium-low and simmer 10 minutes.

Stir in the lime juice.

Ladle into serving bowls and top with avocado, tomato or salsa, and cilantro.  Lime wedges on the side.