Green Chile-White Bean Chicken Stew |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Save time by using a rotisserie chicken for the diced cooked chicken. Ingredients:
1 teaspoon canola oil |
1 cup diced onion (about 1 medium) |
2 garlic cloves, minced |
3 (4.5-ounce) cans chopped green chiles, undrained |
2 (15-ounce) cans great northern beans, rinsed and drained |
1 (32-ounce) container fat-free, less-sodium chicken broth |
3 cups diced cooked chicken breast |
1 cup frozen corn, thawed |
1/2 cup (2 ounces) shredded 2% reduced-fat sharp cheddar cheese |
1/2 cup reduced-fat sour cream |
3 tablespoons sliced green onions |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes. Stir in green chiles and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
2. Ladle soup into individual bowls, and top evenly with cheese, sour cream, and green onions.
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