Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Oxmoor House August 2008

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Credit: Oxmoor House

Recipe Summary test

prep:
15 mins
cook:
33 mins
total:
48 mins
Yield:
Makes 8 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Southern Living Kids Cookbook

Nutrition Facts

258 calories; calories from fat 39%; fat 11.2g; saturated fat 5g; mono fat 3.2g; poly fat 1g; protein 21.5g; carbohydrates 20.6g; fiber 6.1g; cholesterol 75mg; iron 2.2mg; sodium 1014mg; calcium 70mg.
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