Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner. 

Martha Stewart Living, October 2014


Read the full recipe after the video.

Recipe Summary

1 hr
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.

  • Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.

  • Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let stand until cool enough to handle.

  • Meanwhile, mash half of beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.

  • Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresca.


Reviews (4)

35 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 16
  • 1 star values: 6
Rating: 4 stars
As is, it’s not bad, however like the previous review, it came off a but bland. I added the jalapeño but then I thought that it just needed a few tweaks. First I ditched the poblano chili in favor of Anaheim chilis instead. Made the recipe according to directions. In the final step after readding the shredded chicken, I seasoned with garlic and onion powder, a little salt. Before adding to the bowl I added sour cream, green onions and a splash of Tobasco sauce. Once you added the soup, let it sit for a minute then stir it up and ate it up with warm flour tortillas... yummmmmm!
Rating: 2 stars
This sounded good, but without the nutritional values, I can't make it. I need to know sodium, potassium and phosphorus content for someone with kidney disease before I could try this. Would be nice if the recipe showed the nutritional values.
Rating: Unrated
this recipe seemed a little bland. Needed more spice to be flavorful. We added jalapeno and more spice.
Rating: Unrated
This soup is so good! I served it with sour cream and avocado and my husband loved it. Easy to make and absolutely delicious. This one is a definite keeper.