White Chicken Chili Stew
Makes 6 generous servings
1 tablespooncup finely choppedolive oil onion 1⁄2
2 choppedgarlic cloves, finely
5 cups plus 3 tablespoons chicken stock (divided)
1⁄2 jalapeño pepper, seeded and finely chopped
1 tablespoon chili powder 1 teaspoon salt
1⁄4 teaspoon ground black pepper
3 medium Yukon peeled gold potatoes, cut into
1⁄2-inch pieces (about 2 cups)
2 carrots cut into 12⁄ -inch pieces (about 1 cup)
1 chipotle pepper in adobo sauce, chopped
1⁄2 rotisserie chicken, skinned
and shredded into large pieces (about 13⁄4 cups)
1 can (15 ounces) white beans, drained and rinsed
1 Roma tomato, seeded and diced
1 cup corn kernels, fresh or thawed frozen
1 tablespoon cornstarch
1⁄2 cup packed coarsely chopped cilantro leaves
Optional garnish:
1 avocado, peeled, pitted and sliced
1⁄2 cup grated cheddar cheese
3 green onions, roots removed, cut into 1⁄2-inch diagonal pieces
2 limes, cut into wedges Tortilla chips
In a large pot, heat oil over medium heat. Add onion and garlic. Sauté 2 minutes. Add 5 cups stock, jalapeño, chili powder, salt, pepper, potatoes, carrots and chipotle pepper. Bring to a boil. Reduce heat. Simmer until potatoes are tender, about 15 minutes. Add chicken, beans, tomato and corn. Combine remaining 3 tablespoons stock with cornstarch. With stew on simmer, drizzle in cornstarch mixture as needed to slightly thicken. Add cilantro. Garnish as desired.