White Bean Chicken Stew Recipe

4.5 2 2
White Bean Chicken Stew Recipe
White Bean Chicken Stew Recipe photo by Taste of Home
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White Bean Chicken Stew Recipe

Read Reviews
4.5 2 2
Publisher Photo
Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 1 tablespoon canola oil
  • 4 cups reduced-sodium chicken broth
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1-1/4 teaspoons ground cumin
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 cups cubed cooked chicken breast
  • 2 tablespoons minced fresh parsley

Directions

In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as White Bean Chicken Stew in Taste of Home December/January 2006, p53

Nutritional Facts

1 cup: 243 calories, 4g fat (1g saturated fat), 36mg cholesterol, 785mg sodium, 27g carbohydrate (2g sugars, 8g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 1 tablespoon canola oil
  • 4 cups reduced-sodium chicken broth
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1-1/4 teaspoons ground cumin
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 cups cubed cooked chicken breast
  • 2 tablespoons minced fresh parsley
  1. In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
  2. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as White Bean Chicken Stew in Taste of Home December/January 2006, p53

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katlaydee3 User ID: 3741999 82642
Reviewed Jan. 18, 2014

"This was a very good, simple recipe. However, I would not consider it a stew, much more of a thick soup or mild white chili."

MY REVIEW
johnstor User ID: 5467296 133375
Reviewed Sep. 26, 2010

"This was an amazing soup!! Our whole family really enjoyed this flavorable soup!!"

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