1 (15.5 oz) can diced tomatoes (or Chipotle tomatoes)
2 (15.5 oz each) cans of Great Northern beans
In large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add onion and garlic and cook, stirring, until softened, about 5 minutes. Add potatoes and chicken broth and simmer until the potatoes are tender about 15 minutes.
Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and beans to the stew and cook until heated through. Just before serving, stir in escarole (or kale) and season to taste with salt and pepper.
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