On cold snowy days, I like to make spicy soups or stews that are satisfying and warm my bones. I should call this accidental stew since this recipe started as a white chicken chili but it was so spicy that I had to keep adding stuff to it to tame the spice and it turned into a delicious healthy stew. You can omit the zucchini and corn if you want but it actually added nice texture and flavor to this delicious stew.
1 to 2 tablespoons of cooking oil, I like grape-seed oil
1 small onion, diced. I like to use yellow onions
1 to 2 Jalapeno peppers, diced. I used 2 fresh jalapenos and it had a really nice kick but if you don’t handle spice that well go with one jalapeno.
3 garlic cloves, minced
2 teaspoons ground cumin
1 pound of chicken. You can cube breast or thigh meat or you can buy a precooked rotisserie chicken and shred it.
1 cup Salsa Verde – jarred or canned from the mexican food aisle.
3 cups chicken broth
1 can white beans (great northern or Cannellini)- rinsed
1 cup frozen corn
1 zucchini chopped in small pieces.
Oregano- to taste about 1 to 2 teaspoons
Salt and pepper to taste
Juice of half of a lime
Cilantro, chopped. About a handful
Sour cream, avocado and cheese for garnish
In a large pot /dutch oven heat oil over medium heat.
Season your cubed chicken with salt and pepper or any other seasoning you would like to add. Cook chicken in oil.
When chicken is cooked about half way, add diced onions and jalapenos. Cook for about 5 minutes until onion is soft.
Add garlic, cumin, and oregano and cook for a couple more minutes.
Add Broth, Salsa Verde, lime juice, rinsed beans, corn, zucchini and cilantro.
Bring to a boil and then reduce heat and simmer for about 15-20 minutes until chicken is fully cooked and stew has reduced and thickened.
Serve in bowls and top with a dollop of sour cream, avocado slices and Mexican cheese blend.