Cheesy Chicken and White Bean Stew
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $21.50
- Nutrition
- 420 cal · 42g protein
- quick
- one-pot
- kid-favorite
- comfort-food
- high-protein
🍳 1 pan · Picky-eater safe bet: cheese
Cheesy Chicken and White Bean Stew is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $22 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 count rotisserie chicken
- 2 cans low-sodium cannellini beans
- 6 cups low-sodium chicken broth
- 1 count yellow onion
- 1 count green bell pepper
- 1 package shredded carrots
- 1 cup shredded Mexican cheese blend
- 1 tbsp olive oil
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 pinch salt
- 1 pinch black pepper
Steps
- Dice the onion and bell pepper. Pull the meat off the rotisserie chicken and shred it into bite-size pieces (skip the skin and bones); you should have about 4 cups.
- Heat the olive oil in a large pot over medium-high. Add the onion, bell pepper, and shredded carrots and cook 5 minutes, stirring now and then, until softened.
- Drain and rinse the beans. Add them to the pot with the broth, dill, garlic powder, and a big pinch of salt and pepper. Bring to a boil, then lower to a simmer for 8 minutes.
- Stir in the shredded chicken and simmer 3 more minutes until the stew is piping hot and the chicken reaches 165°F. Taste and add more salt if needed.
- Ladle into bowls and top each with a handful of shredded cheese so it melts into the stew.
- Picky eater tip: serve them plain shredded chicken and beans with a little cheese on top, broth on the side.
- Make ahead: dice the veggies and shred the chicken up to 2 days ahead and keep them in the fridge; leftover stew keeps 3 days.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 28 g
- Fiber
- 7 g
- Sugar
- 3 g
- Fat
- 16 g
- Saturated fat
- 7 g
- Sodium
- 1,480 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop