White Chicken Stew Brew

13 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Prep Time
15 Mins
Cook Time
33 Mins
Yield
Makes 8 cups (serving size: 1 cup)
August 2008
RECIPE BY 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.

Ingredients

  • 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)

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Southern Living Kids Cookbook

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

We Loved it!

Bambi149
September 08, 2016
Delicious and simple!  I loked the ideas below so I followed the recipe and added broccoli and we ate it with avacado slices.  Yum!

kaykaypee's Review

Katelyn
April 16, 2011
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.

nansmi's Review

Terrylady1
November 02, 2010
Quick soup to make and very tasty. Used 1 can of Great Northern white beans and 2 cans of black beans. Otherwise followed the recipe. Adding the cilantro really makes it and I also added some chopped avocado on top. Served with a ceasar salad.

Lipshy's Review

dprowan
January 17, 2010
This one was a hit at my house! Very tasty & easy to make.

dprowan's Review

ktbooklady
December 16, 2012
N/A

Kimeron's Review

Dnachtigal
November 16, 2010
I just love this recipe! I add shelled edamame for some extra veggies. This is my favorite chicken soup recipe!

ktbooklady's Review

Lipshy
December 19, 2014
N/A

Terrylady1's Review

kaykaypee
January 05, 2011
This recipe was fantastic.. everything I thought it would be plus more.. even my 3&$ year old enjoyed it. I was concerned at first about the chile's but they were a nice addition.. will make again.

Angela9298's Review

Kimeron
October 07, 2011
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!

Bambi149's Review

Angela9298
January 15, 2014
N/A
© Copyright . All rights reserved. Printed from https://www.myrecipes.com