Green Chile-White Bean Chicken Stew

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

Yield: 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

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 26%
  • Fat: 6.2g
  • Saturated fat: 2.8g
  • Protein: 24.6g
  • Carbohydrate: 19.1g
  • Fiber: 4.9g
  • Cholesterol: 56mg
  • Iron: 2.1mg
  • Sodium: 719mg
  • Calcium: 124mg


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