White Chicken Chili Stew
This spicy stew is perfect for a chilly day — the jalapeno and chipotles are sure to warm you up, while the yucca, chicken and beans will keep you full. Dovetailing Tip: Use the chicken you grilled and shredded on day 2 in today’s soup.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 136
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 136
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 ounces - bag frozen yucca, thawed, or 2 medium baking
potato, 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 sauces, sliced
1/2 rotisserie chicken, skinned and shredded into large pieces
1 19 ounces - 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.
Source: foodnetwork.com
Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
