This White Bean Chicken Poblano Stew is a one-pot stew consisting of tender shredded chicken, white beans and poblanos. Healthy, hearty and perfect any night of the week. Serves 6 to 8 or can be portioned into containers, popped into your freezer and saved for later.
Who here doesn’t love a one pot recipe? For me, it’s one of the most comforting things and is right up there with slow cooker meals and Thanksgiving dinner.
And right now, I think we all could use some comforting.
Not to mention inexpensive ingredients using both pantry goods (and some fresh) while also being easy.
In a nutshell, this a big pot of tender shredded chicken, white beans, soft onions and poblanos in a ridiculous flavorful broth. It fills your home with the most amazing aroma. And leftovers are just as delicious the next day and the day after that. I love that I can pull it together in literally no time and the chicken cooks in the broth and all I have to do is shred it and put it back in. The brightness from fresh lime juice and cilantro are a close second.
Served with tortilla chips because why not?
To Make This White Bean Chicken Poblano Stew You Will Need:
- olive oil
- poblano peppers
- jalapeño pepper
- chili powder
- boneless skinless chicken breasts – I prefer thin cut or butterflied
- white beans (great norther or cannellini)
- low-sodium chicken broth
- lime juice, plus wedges for serving
- salsa verde
To keep this recipe on the simple side, I used canned beans. Any white bean will do; I’m using great northern but cannellini are fine to use as well.
Prep the veggies and measure the spices before starting. This will save you so much time.
Add 1 teaspoon olive oil, 2 diced poblanos, 1 large yellow onion and 1 large jalapeño with a pinch of salt into a dutch oven and heat on medium heat. Stir, cover and cook 8 to 10 minutes.
If the vegetables start to stick a little, or look like they need more oil, you can add a splash or two of water.
Once the vegetables are soft, add in 4 cloves minced garlic, 1 tablespoon chili powder, 1-1/2 teaspoon ground cumin, 1 teaspoon ground coriander, and 1 teaspoon Mexican (or sub with regular) oregano.
Stir and cook 1 minute.
Next, add in 1-1/4 to 1-1/2 pounds boneless skinless chicken breasts.
Add in 3 (drained and rinsed) cans of white beans.
Lastly, pour in 4 cups (1 quart) of low-sodium chicken broth.
Stir, cover and increase the heat to high and bring to a boil. Once boiling, reduce the heat and cook for 15 to 20 minutes or until the chicken is fully cooked.
Transfer the chicken to a cutting board and let rest for 10 minutes before shredding with two forks.
Add the shredded chicken back into the pot with 1/3 cup salsa verde, 1/3 cup chopped cilantro and juice on 1/2 a lime.
Season the soup with 2 teaspoons of kosher salt, stir and heat through.
Ladle the stew into bowls and garnish with sliced avocado, extra cilantro and black pepper.
So good and even better reheated the next day.
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White Bean Chicken Poblano Stew
- 1 teaspoon olive oil
- 2 poblano peppers, seeded and diced
- 1 large yellow onion, diced
- 1 large jalapeño, seeded for less heat and diced*
- kosher salt
- 4 cloves garlic, peeled and minced
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 1½ teaspoon ground cumin, I use toasted
- 1 teaspoon ground coriander
- 1 teaspoon oregano, I use Mexican oregano
- 1½ pounds boneless skinless chicken breasts
- 3 (15 ounce) cans great northern beans, or cannelini beans
- 1 quart (4 cups) low-sodium chicken broth
- ⅓ cup salsa verde
- ⅓ cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- sliced avocado
- radish slices
- tortilla chips
- Add 1 teaspoon light olive oil, onion, poblano and jalapeño with a pinch of kosher salt into a dutch oven. Stir and sauté until soft, about 8 to 10 minutes. If the vegetables look like they need more oil, add a splash of water and stir.
- Once soft, add in garlic, chili powder, cumin, coriander and oregano. Cook for 1 minute.
- Add chicken, beans and broth. Increase the heat to high, cover the pot and bring to a boil. When boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes or until the chicken is no longer pink and cooked through.
- Remove the chicken to a cutting board, allow to rest for 5 mintues before shredding with 2 forks. Add the chicken back in, along with the salsa verde, lime juice and cilantro.
- Taste and season with kosher salt, about 2 teaspoons.
- Serve ladled into bowls with fresh avocado, extra cilantro, lime wedges and tortilla chips.
This recipe was inspired and adapted from weight watchers.
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