White Chicken Stew Brew

White Chicken Stew BrewRecipe
Photo: Oxmoor House
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.


Makes 8 cups (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 33 Minutes

Nutritional Information

Calories 258
Caloriesfromfat 39 %
Fat 11.2 g
Satfat 5 g
Monofat 3.2 g
Polyfat 1 g
Protein 21.5 g
Carbohydrate 20.6 g
Fiber 6.1 g
Cholesterol 75 mg
Iron 2.2 mg
Sodium 1014 mg
Calcium 70 mg


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)


1. 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.

2. 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.