White Bean Chicken Poblano Stew
White Bean Chicken Poblano Stew is a one-pot stew of tender shredded chicken, white beans and poblanos. Healthy, hearty and perfect any night of the week.
Equipment
Ingredients
- 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
- 45 ounces great northern beans or cannelini beans
- 4 cups low-sodium chicken broth (or 1 quart)
- ⅓ cup salsa verde
- ⅓ cup cilantro chopped
- 2 tablespoons lime juice freshly squeezed
OPTIONAL TOPPINGS:
- sliced avocado
- radish slices
- cilantro
- tortilla chips
Instructions
- 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.
Nutrition
Serving: 1generous cup | Calories: 272kcal | Carbohydrates: 18g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 882mg | Fiber: 7g | Sugar: 2g