Chipotle Chicken and White Bean Stew

4.88 from 8 votes

Chipotle Chicken and White Bean Stew

A spicy twist on a traditional chicken and butter bean stew recipe takes this dish to the next level. Serve with some fresh crusty bread and a sprinkle of fresh parsley. Want it to be less spicy so you can serve the kids? Simply leave out the poblano pepper and you are good to go. Meal prep and freezer friendly for the perfect midweek meal.

Prep Time10

Cook Time35

Total Time45

Course: Main

Cuisine: Anytime

Keyword: chipotle stew, white bean stew

Servings: serves

Calories: 138kcal

Ingredients

1 tablespoon olive oil
1 yellow or white onion diced
1 poblano seeded and diced
2 celery stalks diced
½ teaspoon fennel seeds
1 tablespoon of Italian seasoning
Kosher salt and freshly cracked black pepper to taste
3 garlic cloves minced
1 tablespoon tomato paste
2 chipotles in adobo sauce diced
3 cups chicken broth
1 can stewed tomatoes
1 can fire-roasted diced tomatoes
2 cans cannellini beans rinsed and drained
1 lb (about 500 grams) boneless skinless chicken breast
Fresh parsley chopped for garnish

Instructions

Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil.
1 tablespoon olive oil
Add the onions, poblanos, and celery, and cook for 5 minutes.
1 yellow or white onion, 1 poblano, 2 celery stalks
Season with salt, pepper, fennel seeds, and Italian seasoning.
½ teaspoon fennel seeds, 1 tablespoon of Italian seasoning, Kosher salt and freshly cracked black pepper
Add the minced garlic and cook for an additional minute.
3 garlic cloves
Add the tomato paste and chipotles in adobo sauce. Stir.
1 tablespoon tomato paste, 2 chipotles in adobo sauce
Pour in the chicken broth, both cans of tomatoes, and beans. Bring to a boil.
3 cups chicken broth, 1 can stewed tomatoes, 1 can fire-roasted diced tomatoes, 2 cans cannellini beans
Add the chicken breasts, cover the pot and let simmer for 25-30 minutes, or until the chicken has cooked through.
1 lb (about 500 grams) boneless skinless chicken breast
Remove the cooked chicken and shred.
Return the shredded chicken back to the stew.
Taste and season as needed with salt and black pepper.
Serve with a sprinkle of fresh parsley, toasted crostini, and butter.
Fresh parsley

Notes

Substitutions

You can use vegetable broth instead of chicken broth.

This soup is just as delicious without chicken.

Using the poblano is optional. If you don’t like heat you can omit it.

For more flavor, try deglazing the pan with ¼ cup of white wine after the garlic cooks.
Leftovers will stay fresh in the refrigerator for up to 3 days.

Chicken

If you already have cooked chicken you will add it towards the end when you add the beans to the soup pot.

Storing

Allow to cool completely before storing in an airtight container in the fridge for up tp 3 days.

This stew freezes well for up to 3 months. Allow to cool completely before storing in individual portion sizes in the freezer.

Nutrition