Description
A creamy, mildly spiced stew with tender shredded chicken, Great Northern beans, and zesty green chilies in a cumin-lime broth. Perfect for weeknight dinners or game-day gatherings, this high-protein dish offers a light yet satisfying texture with a cool, citrus finish.
Ingredients
1.5 cups cooked chicken (shredded)
1 can (15 oz) Great Northern beans (rinsed and drained)
1 can (4 oz) green chilies (drained)
1 small onion (diced)
2 cloves garlic (minced)
1 tsp ground cumin
0.5 tsp smoked paprika
1 cup chicken broth
0.5 cup whole milk yogurt (plain, unflavored)
Zest of 1 lime
1 tbsp chopped fresh cilantro (optional)
Salt and pepper to taste
Instructions
Sauté onion and garlic in a large pot until translucent
Add cumin and paprika, stir to toast the spices for 1 minute
Incorporate beans, green chilies, chicken, and chicken broth
Bring to a simmer, cook for 15 minutes
Blend half the mixture with an immersion blender for creaminess
Stir in yogurt to temper the heat, add lime zest
Season with salt and pepper, garnish with cilantro if desired
Notes
Use rotisserie chicken to save time
Store in an airtight container for up to 4 days
Flavors improve after refrigerating overnight
Add avocado slices as a topping for freshness
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Stewing
- Cuisine: American Southwest