White Chicken Chili Stew

Total Time:
47 min
Prep:
20 min
Cook:
27 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, white and green parts, sliced (about 3/4 cup)
  • 3 cloves garlic, chopped
  • 1/2 to 1 jalapeno, stemmed, seeded and chopped
  • 1 tablespoon chili powder
  • Kosher salt
  • 6 cups low-sodium chicken broth
  • 1 18 -ounce bag frozen yucca, thawed, or 2 medium baking
  • potatoes, peeled and cut into medium chunks
  • 1 cup corn kernels, fresh or frozen and thawed
  • 2 carrots, cut on bias into 1-inch pieces (about 1 cup)
  • 1 to 2 chipotles in adobo sauce, sliced
  • 1/2 rotisserie chicken, skinned and shredded into large pieces
  • 1 19 -ounce can white beans, drained and rinsed
  • 1/2 cup packed fresh cilantro, chopped
Directions
  • Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.

  • Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.

  • Photograph by Antonis Achiellos


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    This recipe is featured in:

    Cozy Cold-Weather Wines