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Beef Stew

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A healthy and comforting white chicken chili made in the crockpot with lean chicken, white beans, vegetables, and spices. It’s an easy-to-make, nutritious meal perfect for busy days.

Ingredients

  1. 1 lb boneless, skinless chicken breasts
  2. 1 can (15 oz) white beans (such as Great Northern or Cannellini beans), drained and rinsed
  3. 1 can (4 oz) diced green chilies
  4. 1 medium onion, chopped
  5. 3 garlic cloves, minced
  6. 1 teaspoon ground cumin
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon ground coriander
  9. 1/2 teaspoon smoked paprika
  10. 1/2 teaspoon dried oregano
  11. 1/2 teaspoon salt, or to taste
  12. 1/4 teaspoon black pepper
  13. 4 cups low-sodium chicken broth
  14. 1 cup frozen corn (optional)
  15. Juice of 1 lime
  16. 1/2 cup low-fat sour cream or Greek yogurt (optional, for creaminess)
  17. Fresh cilantro, chopped (for garnish)
  18. Shredded cheese (optional, for topping)

Instructions

Place the chicken breasts at the bottom of the crockpot.

  1. Add the white beans, diced green chilies, chopped onion, minced garlic, cumin, chili powder, coriander, paprika, oregano, salt, and pepper into the crockpot.
  2. Pour the chicken broth over the ingredients, ensuring everything is covered.
  3. Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.
  4. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
  5. Add the frozen corn (if using) and lime juice to the chili, stirring to combine. Let it cook for an additional 10-15 minutes, until the corn is heated through.
  6. For extra creaminess, stir in the sour cream or Greek yogurt just before serving.
  7. Serve the chili hot, garnished with fresh cilantro and shredded cheese, if desired.

Notes

  1. This chili can be made spicier by adding chopped jalapeños, cayenne pepper, or extra chili powder.
  2. For a leaner option, you can substitute ground turkey or use rotisserie chicken for convenience.
  3. It’s perfect for meal prep as leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  4. Feel free to add more vegetables, such as bell peppers or zucchini, to boost the nutrient content.

Nutrition

Find it online: https://thefamilycooking.com/beef-stew-2/