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White Bean Chicken Stew

 White Bean Chicken Stew
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.
6 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 cup equals 243 calories, 4 g fat (1 g saturated fat), 36 mg cholesterol, 785 mg sodium,

2 of 2

White Bean Chicken Stew (continued)

Nutritional Facts: 27 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.