White Chicken Chili Stew
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 565
- Total Fat
- 20
- Saturated Fat
- 5
- Carbohydrates
- 65
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 33
- Cholesterol
- 75
- Sodium
- 1390
- Total: 47 min
- Prep: 20 min
- Cook: 27 min
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.