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soup

White Chicken Stew with Homemade Tortilla Chips

March 18, 2018 by Dawna Stone

Cold or warm weather, I love my soup, stew and chili recipes! And I'm always busy creating new ones with the season’s best produce. For stews, I love going to the farmer’s market for fresh, local vegetables to combine in one healthy dish.

This White Chicken Stew is a favorite. It is hearty, yet healthy, and full of lean protein. The vegetables along with the beans and chicken create an amazing balance of taste and texture. The meal will leave you and the family feeling warm, happy and satisfied. It’s also easy to make extra servings for delicious (and easy) leftovers.

Get the recipe below. And if you're looking to jump-start your healthy eating, join me for a quick and simple 5-Day Detox!

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White Chicken Stew with Homemade Tortilla Chips
  • CourseMain Dish, Soup
Servings
4
Servings
4
White Chicken Stew with Homemade Tortilla Chips
  • CourseMain Dish, Soup
Servings
4
Servings
4
Ingredients
  • 2tablespoons extra virgin olive oil
  • 1 clove garlicminced
  • 1 yellow onionchopped
  • 2 ribs celerychopped
  • 1large (or 3 small) carrotspeeled and chopped
  • sea salt
  • Ground black pepper
  • 1 yellow pepperchopped
  • 1 jalapeñodiced (optional)
  • 1/2 Anaheim pepperdiced
  • 1can diced green chilies
  • 4cups chicken broth
  • 2cans northern beans
  • 1cup chopped kale
  • 1 rotisserie chickenboned, skinned and coarsely chopped
  • 2 corn tortillas
Servings:
Instructions
  1. In a Dutch oven, heat the oil over medium-high heat. Add the garlic, onion, celery, and carrots. Sauté for approximately 5 minutes or until the onion is translucent. Add salt and pepper.
  2. Add the yellow pepper, jalapeño, Anaheim pepper, and green chilies and cook an additional 3-5 minutes. Add the broth, beans and kale. Bring to a boil, reduce the heat, and simmer for 25 minutes, or until the vegetables are tender. Add chicken and simmer an additional 5 to 10 minutes or until chicken is warmed through.
  3. While the stew is simmering, preheat the oven to 400°F. Arrange the tortillas on a baking sheet. Bake for 2-4 minutes, or until crisp
  4. Ladle the stew into bowls and top with crumbled tortilla chips.
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Roasted Vegetable Soup

December 29, 2015 by Dawna Stone

I am always looking for different and creative ways to integrate vegetables into my family’s diet. (With a 6- and 8-year-old at home, I’ve discovered that I need to somehow keep veggies interesting). This Roasted Vegetable Soup recipe incorporates 8 fresh vegetables and simple herbs to create one amazing combination. Roasting the veggies before pureeing brings out their sweetness and intensifies their natural and delicious flavors.

I find that this soup hits the spot after a few weeks of indulging during the holidays. It's a great recipe to take with you into the New Year!

I hope you enjoy the soup! If you want to jump start your healthy eating, join me for a 5-day detox.

Roasted Veg2 1200x1200  Roasted Vegetables 1200x1200  Roasted Carrots 1200x1200Roasted Veg Soup in Pot 1200x1200Roasted Vegetable Soup Photo

Roasted Vegetable Soup
  • CourseSoup
Servings
4
Servings
4
Roasted Vegetable Soup
  • CourseSoup
Servings
4
Servings
4
Ingredients
  • 4 carrots
  • 1 red bell pepper
  • 1 medium sweet potato
  • 1 zucchini
  • 1 yellow squash
  • 1 large tomatoseeded
  • 1/2 large yellow onion
  • 1 jalapeno pepper
  • 2tablespoons extra virgin olive oil
  • 4cups vegetable broth
  • sea salt
  • Ground black pepper
  • 1tablespoon fresh basilchopped (optional)
Servings:
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the vegetables in ¼ x ¼ x 2 inch pieces and place in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. (Note: you will need several baking sheets to accommodate all the vegetables. The sweet potatoes often take longer than the other vegetable so make sure to place them on their own tray.)
  3. Roast the vegetable for approximately 25 minutes at 400 degrees, turning once. Increase temperature to 425 degrees and roast for an additional 10-15 minutes or until vegetables are tender.
  4. In a large saucepan, combine vegetable broth and roasted vegetables. Bring to a boil and simmer for 10 minutes. Transfer to a high-speed blender and puree in batches. Season with salt and pepper as needed.
  5. Sprinkle with chopped basil and serve.
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