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White Chicken Stew Recipe

Ingredients

  • 1 tbsp olive oil
  • 1 onion diced
  • 1 jalapeno diced
  • 2 cloves minced garlic
  • 3 chicken thighs shredded
  • 5 cups chicken broth
  • 2 cans black beans
  • 1 ½ cups corn
  • ½ tsp tsp
  • ½ tsp cumin
  • 2 cans chilies or jalapenos
  • Salt and pepper, to taste
  • 1 block cream cheese
  • ¼ cup Monterey Jack or sharp cheddar cheese, for serving
  • ¼ cup tortilla chips crushed, for serving
  • basil leaves to garnish

Instructions

  • Start by sautéing your vegetables as you normally would. Wait for them to soften, which will take about five minutes. Then add your spices.
  • You should precook your chicken during this time. Do this by cooking it on low heat in a pan, letting it heat up until the meat falls off the bone. You can also precook your chicken thighs ahead of time in a crockpot.
  • Once your chicken is cooked, it can be added next, as can the chicken broth (you can also add the juice from the pan in which you cooked your chicken thighs, too, if you want – it will add a lot of flavor!). Simmer for about thirteen minutes.
  • Move the chicken to a cutting board and shred it. Put it back in the pot and add your corn and beans.
  • Bring everything to a simmer and, just before serving, turn off the heat and stir in your cream cheese.