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Hearty Chicken and White Bean Stew with Lime Recipe

Hearty Chicken and White Bean Stew with Lime recipe


This is a warm, yummy stew with chicken and white beans. It has a little spicy kick from peppers. We add lime for a fresh taste. You eat it with crunchy bread and creamy avocado on top.


450 g chicken breasts, boneless skinless
3 x (425 g) cans cannellini beans
500 ml chicken broth
1 large yellow onion
5 cloves garlic
2 jalapeño peppers
1 lime
1 small bunch cilantro
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 slices crusty bread
2 ripe avocados


Heat a large pot over medium heat with 2 tbsp of olive oil.
Peel and dice the onion. Peel and mince the garlic. Wash, seed, and mince the jalapeños.
Add the onion, garlic, and jalapeños to the pot. Cook, stirring often, until the onion is soft, about 4 minutes.
Cut the chicken into bite-sized pieces and add to the pot. Cook, stirring occasionally, until the chicken is cooked through, about 5 minutes.
Drain and rinse the cannellini beans. Add them to the pot along with the chicken broth.
Season the stew with cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
While the stew simmers, wash and dry the cilantro. Chop the leaves and discard the stems.
Cut the lime in half and squeeze the juice into the stew. Stir in half of the chopped cilantro.
Toast the slices of crusty bread.
Cut the avocados in half, remove the pits, and scoop out the flesh. Dice the avocado.
Ladle the stew into bowls. Top with diced avocado and the remaining cilantro. Serve with a slice of toasted crusty bread on the side.

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