A well-spiced, hearty stew for any night of the week. With corn, diced green chiles, chipotle, and white beans.

15 mins
52 mins


  • 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


  • Step 1

    Heat two teaspoons of the olive oil in a large saucepan set over medium heat.

  • Step 2

    Add the onions and cook until translucent, about five minutes.

  • 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.

  • 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.

  • 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.

  • 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.

  • Step 7

    Stir in the cilantro, adjust seasoning to taste, and serve.