White Bean, Chicken, & Green Chili Stew, comforting and warmth on the cold days to come this winter

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are usually less expensive while still providing a similar texture.

green chilies

🥗Healthier: fresh jalapeños

💰Cheaper: canned green chilies

Canned chilies are often more accessible and cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Using bouillon cubes with water is a budget-friendly alternative.

Heat 1 tablespoon of butter and 1 tablespoon of oil in an electric skillet until hot.

Add 1 cup of diced carrots and 1/2 large diced onion to the skillet and sauté until the onion is translucent and the carrots are tender.

Sprinkle in 2.5 tablespoons of flour and stir to combine, cooking for about a minute to remove the raw flour taste.

Whisk in 3 cups of chicken broth gradually until the desired consistency is reached, reserving 1 cup of broth for later use.

Add 1 can of cream of chicken soup to the mixture and stir until combined, adjusting thickness with reserved broth if necessary.

Stir in 1 can of drained Great Northern beans and 4 oz can of drained diced green chilies, mixing well.

Add 1/4 cup of rice to the mixture and stir to combine, ensuring not to add too much rice to avoid soaking up all the liquid.

Simmer the mixture until heated through and flavors meld, adjusting seasoning as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens