Chicken Enchilada Stew

INGREDIENTS:

  • 2 lb boneless skinless chicken breasts

  • 2 T. Olive Oil (divided)

  • 2 T Chile Powder

  • 2 tsp cumin

  • 2 tsp cinnamon

  • 1 medium onion, chopped

  • 6 cloves garlic, minced

  • 28 oz can whole peeled tomatoes

  • 1.5 Cups enchilada sauce (recipe below)

  • 1 Cup roasted red peppers, chopped

  • jalapeno pepper rings (jarred)

  • 1 small can green chiles

  • 3 Cups low sodium chicken broth

  • 2 T tomato paste

  • 1 tsp ancho chili pepper

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 2 bay leaves

  • handful chopped cilantro