Chicken Bean Stew (Printable Version)
A creamy, rich take on chili with white beans, tender chicken, mild green chilies, and a flavorful broth that's done in just over half an hour.
# Ingredients:
→ Main Ingredients
01 -
4 cups chicken stock
02 -
2 cans of white beans (15 oz each), rinsed and drained
03 -
1 cup corn from the freezer (optional)
04 -
4 oz softened cream cheese
05 -
2 shredded cooked chicken breasts (about 2 cups)
06 -
1 can of diced green chilies (4 oz)
07 -
1 medium chopped onion
08 -
2 pressed garlic cloves
09 -
1/2 tsp of smoked paprika
10 -
1 tsp of ground cumin
11 -
A teaspoon of chili powder
12 -
1/2 cup heavy cream
13 -
Salt and black pepper as desired
→ Extra Toppings
14 -
Sliced fresh avocado
15 -
Crunchy tortilla strips
16 -
Lime slices
17 -
Chopped fresh cilantro
18 -
Grated cheese
# Steps:
01 -
Heat a large pot over medium heat. Toss in the diced onion and garlic and cook for about 3-4 minutes until they soften and smell amazing.
02 -
Stir in chili powder, green chilies, cumin, paprika, salt, and black pepper. Let them cook together for 60 seconds to bring out their full flavor.
03 -
Pour in the chicken stock. Add corn (if you like), white beans, and shredded chicken. Bring everything to a simmer and let it bubble gently for 15-20 minutes.
04 -
Turn the stove to low and stir in the cream cheese, breaking it into smaller bits so it melts quicker. Once melted, pour in the heavy cream and mix until everything looks smooth and rich.
05 -
Spoon the hot chili into bowls and top with your favorite garnishes like cheese, lime juice, avocado slices, cilantro, or crispy tortilla pieces.
# Notes:
01 -
To make the chili thicker, crush 1/3 of the beans with a fork before adding them.
02 -
Kick up the spice with some diced jalapeños or cayenne pepper.
03 -
Tastes even better the next day, so make ahead and reheat.
04 -
For a no-dairy version, switch out the cream cheese and cream for a cup of coconut milk.