Chicken-White Bean Stew with Carrot, Bell Pepper, Dill & Cheese
- Time
- 30 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 48 fl ozchicken or vegetable broth
- 2green bell peppers
- 1 (30 oz) whole chickenrotisserie chicken, white and dark meat
- 1 (10 oz) bagshredded carrots
- 1 cupshredded cheese, Mexican blend
- 2 mediumyellow onions
- dill, dried
- extra virgin olive oil
- garlic powder
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- ladle
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
Per serving
- Calories
- 647
- Protein
- 62g
- Carbs
- 49g
- Fat
- 25g
- Fiber
- 11g
- Sodium
- 1070mg
Method
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