White Chicken Chili Fall Stew Recipe
This White Chicken Chili Fall Stew is a comforting blend of tender chicken, white beans, and bold spices, perfect for fall.
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breasts diced
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 15 oz white beans, drained and rinsed
- 1 can 14.5 oz diced green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper optional
- 1 cup corn kernels
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken, cooking until browned, about 5 minutes.
- Stir in onion and garlic, cooking until softened.
- Add the white beans, green chilies, chicken broth, and spices.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in corn and heavy cream, simmer for an additional 5 minutes.
- Taste and adjust seasoning as needed. Serve hot, topped with cilantro or shredded cheese.
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Vitamin A: 10%
- Vitamin C: 20%
- Iron: 15%
- Calcium: 8%
- Potassium: 10%
Additional Notes/Tips
- Add extra heat by stirring in more cayenne pepper or jalapeños.
- Serve with a side of cornbread for a truly satisfying meal.
- For a lighter version, swap the heavy cream for coconut milk.
- This stew can be made ahead and freezes well for up to 3 months.
- Garnish with fresh cilantro, a squeeze of lime, or shredded cheese for added flavor.