White Chicken Chili Stew

Ingredients

• 1  to 2 chipotles in adobo sauce sliced
• 19 ounce beans white drained and rinsed canned
• 1 cup carrots 
• 1 tablespoon chili powder 
• 0.5 cup cilantro leaves fresh packed chopped
• 1 cup corn kernels fresh thawed
• 3 cloves garlic chopped
• 0.5  to 1 jalapeño stemmed seeded chopped
• 6 servings kosher salt 
• 6 cups chicken broth low-sodium
• 1 tablespoon olive oil extra-virgin
• 6 servings potatoes peeled cut into medium chunks
• 0.5  rotisserie chicken cut shredded
• 0.8 cup scallions white green sliced
• 18 ounce yucca frozen thawed

Equipment

• pot

Directions

1. Heat the oil in a large pot over medium-high heat.
2. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes.
3. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
4. Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.
5. Photograph by Antonis Achiellos