A well-spiced, hearty stew for any night of the week. With corn, diced green chiles, chipotle, and white beans.
- 3 tsp olive oil, divided
- 1 small yellow onion, chopped
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 3 garlic cloves, minced
- 1 lb Little Potatoes, chopped
- 3/4 tsp salt
- 2 Tbsp cornstarch
- 4 cups low-sodium chicken broth
- 1 cup frozen corn kernels
- 2 (3 oz) cans diced green chiles
- 1 chipotle pepper, seeded and diced
- 2 (14 oz) cans white beans, drained and rinsed
- 1/2 lime, juiced
- 1/4 cup cilantro, minced
- To taste salt and pepper
Instructions
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Step 1
Heat two teaspoons of the olive oil in a large saucepan set over medium heat.
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Step 2
Add the onions and cook until translucent, about five minutes.
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Step 3
Add the cumin, oregano and garlic, and cook, stirring constantly, for one minute. Add the potatoes and salt, and stir to mix with the onions.
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Step 4
Push the potato mixture aside to form a clear spot in the center and pour in the remaining one teaspoon olive oil. Add the cornstarch, then stir into the potatoes, cooking for one minute.
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Step 5
Add the chicken broth, corn, green chiles, and chipotle pepper, and stir to combine. Bring the mixture to a boil, then reduce the heat to a lively simmer and cook, uncovered, until the potatoes are tender, about 30 minutes.
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Step 6
In a medium-sized bowl, smash 1/2 cup of the white beans with the back of a fork. Add the smashed beans, along with the remaining whole beans and lime juice, to the stew. Simmer until the stew is thickened, about 10 minutes.
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Step 7
Stir in the cilantro, adjust seasoning to taste, and serve.
