Green Chile Stew with White Beans & Chicken
Hearty but not heavy, this chicken soup has plenty of Southwestern flare thanks to the spice mix and green chiles spicing up carrots, potatoes, spinach, and white beans, all with a creamy avocado garnish.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Yellow Onion (Organic)
0.5 0.25 Whole
Carrot (Organic)
3 1.5 oz
Spinach (Organic)
3 1.5 oz
Avocado
1 0.5 Whole
Red Potato
14 7 oz
Cilantro (Organic)
0.5 0.25 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Greek Yogurt
0.5 0.25 cup
Cannellini beans
1 0.5 Can
Green chiles
3 1.5 oz
Vegetable Broth Paste
2 1 teaspoon
Chicken thighs
1 0.5 lb
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Chili powder
1 0.5 teaspoon
Ancho Chili Powder
1 0.5 teaspoon
Cumin powder
1 0.5 teaspoon
Mexican Oregano
1/2 0.25 teaspoon
Sweet paprika
1/2 0.25 teaspoon
Bay leaf
1 0.5 Whole
Prep ahead (optional)
a. Slice avocado in half lengthwise, remove pit, cut slices, and spoon out slices. b. Chop spinach bite-sized. c. Chop red potatoes into ½” pieces. d. ¼” dice yellow onion. e. Cut carrots into ¼”-thick coins. f. Mince garlic. g. Mince or thinly slice red onion. h. Rough chop or mince cilantro.
Instructions
1
Prep:
a. Chop chicken thighs into 1” pieces. Season with half of the posole spice mix and ½ tsp salt.
b. Drain and rinse cannellini beans.
2
Cook stew:
a. In a large saucepan or dutch oven over medium heat, add 1 tbsp olive oil.
b. Add garlic (mince), yellow onion (¼" dice), carrots (¼”-thick coins), ½ tsp salt, and remaining posole spice mix. Cook until onion is translucent, about 2-3 minutes.
c. Add chicken thighs. Cook until beginning to caramelize, about 3-4 minutes.
d. Add red potatoes (½” pieces), canned green chiles, cannellini beans, vegetable broth paste and 4 cups water (2 cups for 2-person portion).
e. Reduce heat to medium, cover, and cook until vegetables are tender and chicken is cooked through, about 12 minutes.
f. Add spinach (chop bite-sized). Stir to wilt.
3
Serve:
a. Divide stew among bowls.
b. Garnish with Greek yogurt, avocado (slice in half lengthwise, remove pit, cut slices or cubes, spoon out), red onion (mince or thinly slice), and cilantro (rough chop or mince).
Chef's notes
Vegetarians will be just as happy with this stew by simply omitting the chicken — although an extra package of cannellini beans wouldn't hurt a thing.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA