Mexican Chicken Stew with and White Beans

Please share if you love it!

When Mike turned 57 a few weekends ago, we headed over to my son’s house to watch a football game and celebrate.

Since nothing makes the football fans in my house happier than a big pot of chili, I set about hunting down a new twist on this football favorite.

Mexican Chicken and Sweet Potato Stew

Mexican Chicken and Sweet Potato Stew

When I ran across this Butternut Squash, Chicken, and White Bean Chili recipe from CDKitchen I knew just what was going into my stock pot.

I was intrigued by the idea of adding squash to the mix.

Mexican Chicken and Sweet Potato Stew

Mexican Chicken and Sweet Potato Stew

Even though the pot was packed with meaty chunks of chicken, tender white beans, sweet potatoes and enough Mexican spices to give it a kick,  I think white chicken chili must be a girl thing, because the guys weren’t impressed.

In fact, I’m not sure my daughter-in-law was either, so maybe it was just me – I liked it.

Mexican Chicken and Sweet Potato Stew

Mexican Chicken and Sweet Potato Stew

I decided to change the name of this chili recipe to a Mexican chicken stew. I think it would have gone over better with my football men if they weren’t expecting a pot full of chili beans and beef.

When it comes to chili, I’ve come to the conclusion that guys want lots of beef!

Happy, healthy cooking!

Mexican Chicken and White Bean Stew adapted from CDKitchen

Serving Size: 12

Ingredients

  • 8 cups white beans, cooked and drained
  • 1 pound chicken breasts, cooked and cubed
  • 32 ounces low sodium chicken broth
  • 32 ounces water
  • 16 ounces salsa
  • 1 large green pepper, seeded and chopped
  • ½ medium lime juice
  • ½ medium lime zest
  • 1 medium jalapeno, seeded and minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 4 cups sweet potatoes, cubed
  • 1 cup cilantro, chopped

Instructions

  1. Combine all ingredients except sweet potatoes and cilantro in a large stock pot. Bring to a boil, then reduce the heat to medium low and simmer for 1 1/2 hours, then add sweet potatoes.
  2. Simmer for another hour until sweet potatoes are cooked, and the stew has cooked down to a thickened consistency. Add cilantro and serve.

Notes

Based on 12 servings, but stews tend to grow. You may end up with more like 16 servings. Calories: 325kcal Weight Watchers PointsPlus 7 Saturated fatty acids: 1.39g Monounsaturated fatty acids: 2.30g Polyunsaturated fatty acids: 1.41g Total fat: 5.11g Calories from fat: 45 Cholesterol: 17mg Carbohydrate, by difference: 51.34g Total dietary fiber: 14.16g Protein: 18.51g

http://motherrimmy.com/mexican-chicken-and-white-bean-stew-recipe/

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Comments

  1. Belinda @zomppa says

    Nice! Oo, just made a big pot of chili and I should have added the sweet potato! Doh…thanks for the inspiration!

  2. says

    I love your stew…and chicken sounds really good with the white beans…love the it! This is perfect for dinner tonight.
    Have a great week Kristi!

  3. says

    Fun dish! But you might be onto something with the name thing. Even though pork in chili is great, I always kind of think of it more like stew. Just like this dish. ;- D Anyway, really terrific stuff – thanks.

  4. says

    Aww I know the feeling! We had my husband’s brother and his group of friends (5 other guys + 1 girl) over for a dinner last Saturday. Needless to say my healthy buffalo chicken chili didn’t get a lot of action but the beefy chili did! I think it looks delicious and I love the mix of ingredients.

    • says

      Oh well, all the more for us, right? I would have loved your buffalo chicken chili. I’m off to find the recipe on your blog. I hope you have it posted. :)

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