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White Bean Chicken Stew

Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    6 servings


  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 1 tablespoon canola oil
  • 4 cups reduced-sodium chicken broth
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1-1/4 teaspoons ground cumin
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 cups cubed cooked chicken breast
  • 2 tablespoons minced fresh parsley


  • In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
  • Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.
Nutrition Facts
1 cup: 243 calories, 4g fat (1g saturated fat), 36mg cholesterol, 785mg sodium, 27g carbohydrate (2g sugars, 8g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

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Average Rating:
  • Amydr
    Oct 21, 2018

    Delicious and simple. Very thick.

  • katlaydee3
    Jan 18, 2014

    This was a very good, simple recipe. However, I would not consider it a stew, much more of a thick soup or mild white chili.

  • johnstor
    Sep 26, 2010

    This was an amazing soup!! Our whole family really enjoyed this flavorable soup!!

  • candykisses74_Oklahoma
    May 29, 2006

    No comment left