| Level: | Easy |
| Total: | 47 min |
| Prep: | 20 min |
| Cook: | 27 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 bunch scallions, white and green parts, sliced (about 3/4 cup)
- 3 cloves garlic, chopped
- 1/2 to 1 jalapeno, stemmed, seeded and chopped
- 1 tablespoon chili powder
- Kosher salt
- 6 cups low-sodium chicken broth
- 1 18 -ounce bag frozen yucca, thawed, or 2 medium baking
- potatoes, peeled and cut into medium chunks
- 1 cup corn kernels, fresh or frozen and thawed
- 2 carrots, cut on bias into 1-inch pieces (about 1 cup)
- 1 to 2 chipotles in adobo sauce, sliced
- 1/2 rotisserie chicken, skinned and shredded into large pieces
- 1 19 -ounce can white beans, drained and rinsed
- 1/2 cup packed fresh cilantro, chopped
Instructions
- Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. 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.
- Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 565 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 75 mg |
| Sodium | 1390 mg |
Reviews
For every one not sure about how many potatoes to put in this chili it says to use the frozen yucca or 2 medium baking potatoes cut into chunks.
I see potatoes on the ingredients list but I don’t see where/when they are supposed to be added to the dish. I can figure it out.
Excellent for a quick winter’s meal, and is still very tasty when ingredients have to be changed (i.e. potatoes and onions instead of yucca and scallions)
This was delicious, I only used one chipotle and will use 2 next time although I do not usually like spicy food, one added no spice at all. This was easy to make and a great dinner.
BBQ’ed a whole chicken on Big Green Egg, then added it to this recipe. Excellent recipe.
My wife made this last week when we had friends over to watch football. It turned out great! The only thing she did different was add extra chicken broth to make it a little more soupy. She served with Ina’s jalapeño cheddar cornbread. Amazing combo!
Maybe it was just our chili powder or a good fresh jalepeno, but it was very spicy when I made it. All in all a decent thing but I was not impressed enough to add it into the rotation.
This recipe was very tasty! Especially with the avocado and cilantro topper. I didn’t use the chipotle’s since I couldnt find any in the grocery store, but I did use the chili powder and 2 whole jalepeno’s and it wasn’t spicy at all…just a little kick at the end, which tasted great. I like this recipe becuase it called for all familiar ingredients. My husband loved it, so it will be one that stays around!
It was good. Nothing extraodinary. I basically used this recipe as a foundation since my husband and I like all the ingredients. You can tweek this many ways and add or leave out whatever you’d prefer and it would still taste good. I used both Yucca and potatoes. I just adjusted the spice according to the amount of heart burn I wanted after reading the past reviews. I would recommend this recipe.
I thought this white chicken chili stew was great. I made for me and my husband and it makes a nice size pot, which got me out of cooking the dinner the next day. I used potatoes instead of yucca but followed the recipe exactly. It was quick, tasty and gave us a break from the same ol’ chicken recipes.