Real Recipes From Real Home Cooks ®

white chicken green chili stew

Recipe by
Marty Hufnagel
Vancouver, WA

The bright, tasty flavor of real chilies and veggies. Tamed heat level makes it the favorite chili recipe for everyone!

yield 4 healthy servings
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For white chicken green chili stew

  • 1 md
    chicken breasts, boneless and skinless
  • 1 lg
    white meat sweet potato, diced
  • 1-2 Tbsp
    olive oil, extra virgin
  • 1 lg
    white onion, diced
  • 4 clove
    garlic, minced
  • 2 tsp
  • 1 Tbsp
    ground cumin
  • 1 tsp
  • 4 c
    chicken broth
  • 1 small can
    diced green chilies
  • 1/4 c
    tamed jalpeno peppers
  • 1 can
    organic butternut squash (trader joe's)
  • 3 Tbsp
    thick canned coconut milk, unsweetened
  • 3 Tbsp
    arrowroot powder
  • 3 - 4 pinch
    green onions & cilantro for garnish

How To Make white chicken green chili stew

  • 1
    If using fresh chicken-Place a large pot over med.-high heat. Saute' the chicken (pounded flat) in half the olive oil, on both sides for 5 minutes. Add more oil and onions and garlic. Saute' 5 minutes, then add salt and spices and diced sweet potatoes. Saute' until the chicken is cooked through. Remove chicken and shred. Return to pot. Proceed to instructions in number 3
  • 2
    If using canned or rotisserie chicken: Saute' veggies and seasonings, add shredded chicken. Proceed to instructions in number 3.
  • 3
    Continue cooking on medium heat. Add the broth, chilies, squash and hardened top of the UN-shaken can of coconut milk. Whisk in the arrowroot powder and bring to a boil. Lower heat and simmer 20 minutes. Top each bowl with green onions and cilantro. Serve with Tamed Savory Biscuits (recipe on Just a Pinch)