Mild Green Chili & White Bean Chicken Stew
A comforting, mild stew with tender pulled chicken, creamy white beans, and the bright, earthy warmth of roasted green chilies. Slow-simmered with cumin and garlic, this one-pot meal is thick, satisfying, and perfect for a cozy evening.
For 4 servings
- prep
Prepare the soaked beans.
Drain and rinse the soaked white beans. Set aside.
- saute · ~8 min
Sear the chicken.
Heat the olive oil in a large pot over medium-high heat. Season the chicken thighs lightly with a pinch of salt and pepper. Sear the chicken for 3-4 minutes per side until golden brown. Transfer to a plate.
TIPDon't crowd the pot—sear in batches if needed to get a good crust. - saute · ~5 min
Cook the aromatics.
In the same pot, add the diced onion and sauté until softened and translucent, about 4 minutes. Add the minced garlic, cumin, and chopped roasted green chilies. Stir and cook for 1 minute until fragrant.
- mix · ~2 min
Combine the stew base.
Return the seared chicken to the pot. Add the drained white beans, dried oregano, remaining salt, black pepper, and 4 cups of water. Stir well.
- simmer · ~45 min
Simmer until tender.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 40-45 minutes, or until the beans are completely tender and the chicken shreds easily with a fork.
TIPCheck the liquid level halfway through and add a splash more water if it looks too dry. - mix · ~3 min
Shred the chicken.
Remove the cooked chicken thighs from the pot. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the stew and stir to combine.
- mix · ~1 min
Finish with fresh lime juice.
Remove the pot from the heat. Stir in the fresh lime juice and adjust seasoning to taste.
TIPThe lime juice brightens the whole stew—don't skip it! - serve
Ladle into bowls, garnish, and serve hot.
1.Ladle the stew into serving bowls.2.Top each bowl with a tablespoon of sour cream.3.Scatter chopped cilantro generously on top.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For deeper flavor, roast the green chilies yourself under a broiler until charred, then steam in a bowl to loosen the skins before peeling.
- 2If the stew seems too thick after simmering, thin it with a splash of chicken broth or water to reach your preferred consistency.
- 3Searing the chicken thoroughly builds essential fond on the pot bottom; deglaze with a splash of water when adding the aromatics to incorporate that flavor.
- 4Make this stew a day ahead; the flavors meld beautifully overnight, making it even more delicious the next day.
- 5Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months—thaw overnight in the fridge before reheating.
Adapt it for your goals.
Vegetarian
Omit the chicken and use vegetable broth instead of water. Add extra white beans or diced zucchini for bulk, and finish with a dollop of yogurt for richness—a hearty, plant-based version.
spicySpicy
Swap the mild Anaheim chilies for 2–3 spicy Hatch or poblano peppers, and add a minced jalapeño with the onion. Garnish with sliced fresh chili for heat seekers.
slow cookerSlow-cooker
After searing the chicken and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until the beans are tender and chicken shreds easily.
dairy freeDairy-free
Replace the sour cream topping with a swirl of coconut cream or a dollop of dairy-free yogurt. The stew itself is naturally creamy without dairy in the base.
Why this is on our healthy list.
High in Lean Protein
Chicken thighs provide a rich source of protein essential for muscle repair and satiety, while white beans add plant-based protein and fiber for sustained energy.
Rich in Fiber
White beans are packed with soluble fiber, which supports digestive health and helps maintain stable blood sugar levels after the meal.
Source of Antioxidants
Roasted green chilies contain vitamin C and capsaicinoids, which have antioxidant properties that help combat inflammation in the body.
Low in Added Fats
This stew uses just one tablespoon of olive oil for searing, keeping the saturated fat content minimal while relying on the natural richness of the beans and chicken.
Frequently asked questions
Yes, for a quicker version use 2 cans of drained and rinsed white beans. Add them during the last 15 minutes of simmering, as they are already cooked and only need to heat through.
