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Spicy Chipotle Chicken Lentil Stew

kept byhawk206

2 cups sliced carrots (4 medium)
8 ounces skinless, boneless chicken breast halves, cut in 1-inch pieces
8 ounces skinless, boneless chicken thighs, cut in 1-inch pieces
1 cup brown lentils, rinsed
1 cup chopped onion (1 large)
1 tablespoon finely chopped canned chipotle peppers in adobo sauce*
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crushed
2 cloves garlic, minced
3 14 1/2 ounce can reduced-sodium chicken broth
1 14 1/2 ounce can Italian-style stewed tomatoes, undrained and cut up
1 10 ounce can diced tomatoes and green chiles, undrained
1/2 cup shredded Monterey jack cheese (2 ounces)
Avocado slices (optional)
Plain fat-free yogurt (optional)



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