Easy Chipotle Chicken Stew

Easy Chipotle Chicken Stew 1 rotisserie chicken 4 cups low sodium chicken stock 1 onion, chopped 2 bell peppers, chopped 3 garlic cloves, minced 3 tsp chipotle powder *alter to taste 2 tsp dried basil 1 tsp dried oregano 1 tsp cumin 1 tsp onion powder 1 tsp garlic powder 1 bay leaf 15 oz can black beans 15 oz can cannellini beans 15 oz can garbanzo beans 15 oz can corn, drained Salt and pepper Start by sauteing the onion until tender, then toss in the minced garlic, chopped bell peppers, spices and let cook until fragrant. Next, add the bay leaf, beans, corn and stock, bring to a boil then reduce heat and let simmer until the vegetables are tender, about 15 minutes. In the mean time; remove the skin from the chicken, then using a fork (or your hand) shred the meat. Stir the shredded chicken into the soup and allow it to simmer a few minutes to heat through, adjust the seasoning as needed and serve