White Chicken Chili Stew

• 1 tablespoon extra-virgin olive oilolive-oil
• 1 bunch scallions, white and green parts, sliced (about 3/4 cup)scallion
• 3 cloves garlic, choppedgarlic
• 1/2 to 1 jalapeno, stemmed, seeded and choppedjalapeno
• 1 tablespoon chili powderchili-powder
• Kosher saltsalt
• 6 cups low-sodium chicken brothchicken-broth
• 1 18 -ounce bag frozen yucca, thawed, or 2 medium baking
• potatoes, peeled and cut into medium chunkspotato
• 1 cup corn kernels, fresh or frozen and thawedcorn
• 2 carrots, cut on bias into 1-inch pieces (about 1 cup)carrot
• 1 to 2 chipotles in adobo sauce, slicedchipotle
• 1/2 rotisserie chicken, skinned and shredded into large piecesrotisserie-chicken
• 1 19 -ounce can white beans, drained and rinsed
• 1/2 cup packed fresh cilantro, choppedcilantro

1. 01Heat 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.
2. 02Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.

Calories

560 kcal

Protein

33 g

Fat

20 g

Saturated fat

5 g

Carbs

66 g

Fiber

8 g

Sugar

5 g

Sodium

1391 mg

Cholesterol

75 mg

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