Name: White Bean Chicken Poblano Stew at Home
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
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); sliced avocado; radish slices; cilantro; tortilla chips

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 unfussy.

In a nutshell, this a big pot of tender shredded chicken, white beans, soft onions and poblanos in a ridiculous well-seasoned broth. It fills your home with the most standout aroma. And leftovers are only as savory the next day and the day after that. A regular here that I can pull it together in actually 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?

For this White Bean Chicken Poblano Stew Set out:

olive oil
poblano peppers
onion
jalapeño pepper
garlic
chili powder
cumin
coriander
oregano
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
cilantro

To keep this dish 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.

Deeply good and even better reheated the next day.

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