Chicken Chili Stew
This Chicken Chili Stew is low-sodium, gluten-free, and clean eating, as well as a versatile meal that can easily transition into nachos or a burrito bowl if you’re looking to get more meals out of this one recipe.
Servings: 8 Servings
Calories: 251kcal
Ingredients
- 1 tablespoon Olive Oil
- 3 Poblano Chiles ribs and seeds removed, chopped into small squares
- 1 Onion diced
- 4 Garlic Cloves minced
- 4 cups Chicken Broth
- 2 cups Water
- 1 tablespoon Oregano
- 1 tablespoon Chili Powder
- 2 lbs Rotisserie Chicken shredded or pulled chicken
- 3 14 ounce cans Cannelini Beans drained and rinsed
Instructions
- Heat the olive oil over medium heat in a dutch oven or stockpot. Add the poblano chiles, diced onion, and garlic. Toss to coat in the oil and let cook until the ingredients become fragrant, about 3 minutes.
- Add the chicken broth, water, oregano, chili powder, rotisserie chicken, and beans to the pot. Bring the liquid to a boil and reduce heat to low. Cover and cook for 20 minutes.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 5g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 846mg | Potassium: 226mg | Fiber: 2g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 46mg | Calcium: 33mg | Iron: 1mg