RECIPE: White Bean Green Chile Chicken Stew



  • 1 tablespoon olive oil
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 3-4 cups homemade chicken broth
  • 1-2 cans (15 oz each) cannellini or great northern beans, drained
  • 1 cans (4.5 oz each) organic chopped green chilis
  • 1 Tbsp ground cumin
  • 1 1/2 cups shredded raw cheese (6 oz)
  • Chopped fresh cilantro, if desired


  1. In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.

  2. Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.

  3. To serve, spoon chili into soup bowls. Top each serving with cheese.


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