White Bean Roasted Pepper Chicken (Printer-Friendly)

Hearty stew with white beans, shredded chicken, and roasted red peppers in a flavorful broth.

# What You Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (approximately 2 chicken breasts)
02 - 2 cans (15 oz each) navy beans, drained and rinsed

→ Vegetables

03 - 1 jar (12 oz) roasted red peppers, drained and sliced
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 celery stalk, finely diced

→ Liquids

07 - 2 cups low-sodium chicken broth
08 - 1 tablespoon olive oil

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon kosher salt, adjust to taste
13 - ¼ teaspoon crushed red pepper flakes, optional

→ Garnishes (optional)

14 - 2 tablespoons fresh parsley, chopped
15 - Grated Parmesan cheese

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and celery; cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken, navy beans, roasted red peppers, smoked paprika, dried thyme, black pepper, kosher salt, and red pepper flakes if using. Stir to blend evenly.
04 - Pour in chicken broth and bring mixture to a gentle simmer over medium heat.
05 - Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally until flavors meld and liquid slightly thickens.
06 - Taste and modify seasoning if needed. Serve hot, garnished with parsley and Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • Protein-packed enough to satisfy without feeling heavy, especially if you serve it with crusty bread.
  • One pot means one pot to clean, which might be the best part.
02 -
  • Drain and rinse your canned beans thoroughly, or the stew turns murky and tastes one-note instead of bright.
  • Don't skip the initial sauté of onions and celery—those few minutes build a flavor foundation that canned broth alone never gives you.
  • Smoked paprika is non-negotiable; it's what separates this from a bland chicken and bean soup.
03 -
  • If your stew tastes flat after simmering, it's usually not salt—it's acid; add a squeeze of fresh lemon juice or a splash of vinegar right before serving.
  • Cook with the lid off so the broth reduces slightly and concentrates in flavor instead of becoming watery and diluted.
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