Prepare this white chicken stew up to 2 days in advance, and refrigerate. Reheat over low heat, stirring frequently. If it's too thick, stir in a little water.
1 tablespoon butter or margarine
3 carrots, peeled and chopped
1 large onion, chopped
1 teaspoon bottled minced garlic
1 rotisserie chicken, skinned, boned, and coarsely chopped
2 (14-ounce) cans chicken broth
1 (4.5-ounce) can chopped green chiles
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 (16-ounce) cans great Northern beans, rinsed and drained
1/2 cup whipping cream
1/4 cup chopped fresh cilantro (optional)
How to Make It
Melt butter in a Dutch oven over low heat; add carrot, onion, and garlic. Sauté until tender. Stir in chicken, chicken broth, green chiles, cumin, and red pepper; bring to a boil over medium-high heat. Reduce heat, cover, and simmer 20 minutes.
Place beans in a medium bowl, and mash using a potato masher until about half the beans are still whole. Add beans and whipping cream to chicken mixture. Cook 10 minutes over medium heat, stirring frequently, until thickened and hot. Stir in cilantro, if you'd like.
Very good! I not a big stew fan but this isn't even in my realm of stew! I used a little more chicken broth, added broccoli in, only used two cans of beans (pureed one and slightly mashed the other), seasoned with pepper and a chicken boullion and served with a little bit of orecchiette, but I definitely think this recipe would be good without my changes too. I thought the stew was missing an endnote when I tasted it before adding the cream, but the little bit of cream definitely pulled everything together. Delicious!
I liked this stew. It was very filling. I did however make a few changes. I did not use butter, canola oil instead. I used black pepper to taste and added a couple pinches of salt because it really needed it.