Green Chile-White Bean Chicken Stew

Save time by using a rotisserie chicken for the diced cooked chicken.


8 servings (serving size: 1 2/3 cups stew, 1 tablespoon cheese, 1 tablespoon sour cream, and about 1 teaspoon green onions)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 216
Caloriesfromfat 26 %
Fat 6.2 g
Satfat 2.8 g
Protein 24.6 g
Carbohydrate 19.1 g
Fiber 4.9 g
Cholesterol 56 mg
Iron 2.1 mg
Sodium 719 mg
Calcium 124 mg


1 teaspoon canola oil
1 cup diced onion (about 1 medium)
2 garlic cloves, minced
3 (4.5-ounce) cans chopped green chiles, undrained
2 (15-ounce) cans Great Northern beans, rinsed and drained
1 (32-ounce) container fat-free, less-sodium chicken broth
3 cups diced cooked chicken breast
1 cup frozen corn, thawed
1/2 cup (2 ounces) shredded 2% reduced-fat sharp Cheddar cheese
1/2 cup reduced-fat sour cream
3 tablespoons sliced green onions


1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes. Stir in green chiles and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.

2. Ladle soup into individual bowls, and top evenly with cheese, sour cream, and green onions.