Ingredients for Ultra Quick Chicken Chile And White Bean Stew
- Cannellini Beans
- Boneless Skinless Chicken Breasts
- Chicken Stock
- Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Green Chilies
- Ground Cumin
- Cayenne Pepper
- Extra Sharp Cheddar Cheese
- Jalapeno
- Sour cream, for garnish (about 1 tablespoon per serving)
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How to Make Ultra Quick Chicken Chile And White Bean Stew
- Drain and rinse 1 (15-ounce) can of white beans.
- In a medium saucepan, poach 1 pound boneless, skinless chicken breasts in 2 cups of chicken stock until cooked through (about 10-12 minutes). Remove chicken, let cool slightly, then cut into 1-inch cubes.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 medium onion, chopped, and saute until translucent (about 5 minutes).
- Add 2 cloves garlic, minced, 1 (4-ounce) can diced green chilies (undrained), 1 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper. Stir and cook for 3 minutes.
- Add the drained and rinsed white beans, cubed chicken, 1 cup of the chicken stock reserved from poaching the chicken, and 1/2 cup shredded cheddar cheese.
- Bring to a simmer, reduce heat, and cook for 10 minutes, or until heated through and cheese is melted and slightly bubbly.
- Top each serving with 1-2 tablespoons chopped jalapeno pepper and a dollop of sour cream (about 1 tablespoon per serving).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
27g
Fat
54g
Carbs
19g
