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.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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