Ultra Quick Chicken Chile And White Bean Stew Recipes

Steps:

• Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
• Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.

Steps:

• In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
• Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
• Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
• Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
• Add the chicken and white beans to the stew; cook until heated through.
• Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

Steps:

• Drain and rinse beans.
• Poach the chicken in the stock, remove, and cut into cubes.
• In a separate pan, heat oil and saute onions until translucent.
• Add garlic, canned chilies, cumin, and cayenne, stirring for 3 minutes.
• Add beans, chicken, stock from poaching pan, and cheese. Simmer for 10 minutes.
• Top each serving with some chopped jalapeno pepper and garnish with a dollop of sour cream.