Go Back

Green Chili Chicken & White Bean Stew with Ginger

A comforting stew that combines the warmth of chicken, white beans, and a touch of ginger, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs or breasts Use thighs for juiciness.
  • 1 can 15 oz white beans, drained and rinsed (cannellini or navy beans)
  • 1 can 4 oz diced green chilies Adjust quantity based on spice preference.
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated Provides wonderful flavor.
  • 4 cups chicken broth Homemade or store-bought.
  • 1 tsp ground cumin
  • 1/2 tsp chili powder More spice can be added based on taste.
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • Fresh cilantro, for garnish (optional) Adds freshness.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
  3. Add the minced garlic and grated ginger, stirring for another minute.
Cooking
  1. Add the chicken thighs to the pot and cook for about 5 minutes on each side until they start to brown.
  2. Sprinkle in the cumin and chili powder, stirring for a minute to bloom the spices.
  3. Pour in the chicken broth and add the diced green chilies. Bring to a gentle boil, then reduce heat to simmer.
  4. Add the white beans and let cook for about 20 minutes.
  5. Once the chicken is cooked through, shred it directly in the pot using two forks.
  6. Season with salt and pepper to taste.
Serving
  1. Ladle the stew into bowls, garnish with fresh cilantro, and enjoy.

Notes

For extra flavor, add a dash of lime juice before serving. This recipe keeps well in the fridge for up to 4 days.