Creamy White Chicken Tortilla Stew Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: High-Protein, Low-Carb Option
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 2 cans (4 oz each) diced green chiles
- 1 can (15 oz) cannellini beans or great northern beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 8 oz cream cheese, softened and cubed
- 1/2 cup heavy cream
- 2 tablespoons fresh lime juice
- Toppings: Tortilla strips, fresh cilantro, sliced avocado, shredded Monterey Jack cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth, diced green chiles, cumin, chili powder, oregano, salt, and pepper. Place the whole chicken breasts into the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
- Stir in the drained white beans and the frozen corn. Add the cubed, softened cream cheese and the heavy cream. Stir constantly over low heat until the cream cheese has completely melted and the stew is smooth and creamy. Avoid bringing the stew to a rolling boil once the dairy is added to prevent curdling.
- Stir in the fresh lime juice. Taste the stew and add more salt or pepper if needed. Once the stew is heated through, it is ready to be served.