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About this Recipe

By: Theresa AuCoin

It’s especially important that the rotisserie chicken in this recipe is “organic” and pastured, meaning that the chicken has actually seen sunlight and wandered on grass, opposed to being grown in a crowded 10 inch indoor manure-laden space. The factory farmed chickens are so nasty that about 97% of US chickens are actually rinsed with chlorine after slaughter. Their GMO feed, has been infused with hormones and antibiotics, and other drugs. Remember, when we eat animal products, we are actually eating whatever that animal was fed.

Organic chicks’ feed contains no animal by-products, nor any drugs, nor GMO grain, nor chemical fertilizers nor glyphosate. These chicks have been grown humanely, fed organically, and have had access to outdoor pastures.


  • 2 14.5 oz. cans of white beans
  • 3 – 4 tablespoons Olive Oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 red or yellow or orange bell pepper chopped
  • Himalayan salt & white pepper
  • 1.5 tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 2 tablespoons chili powder


  • 2 tablespoons Hoisin sauce
  • 2 cups chicken broth
  • 1 can tomato sauce
  • 1/2 cup white wine
  • 2 limes juiced
  • 1 rotisserie chicken, skin removed and meat shredded
  • 1/4 cup cilantro leaves (or more if you love cilantro like I do)
  • Sour cream for optional topping
  • Tortilla chips, crushed for optional topping

Step-by-Step Instructions


Drain and rinse the canned white beans and then take half of them and mash them with a potato masher.

In your large Dutch oven add the olive oil and heat to medium high heat.  Add the onion, garlic, and peppers to sauté until soft, usually about 5 minutes.  Season to taste with Himalayan salt & white pepper. Add in the cumin, coriander, chili powder and Hoisin sauce.  Continue to sauté about 5 minutes to allow the seasonings to infuse into the veggies.

Add the chicken broth, tomato sauce, white wine, and lime juice. Add all the beans, smashed and whole. Bring to a simmer and simmer for at least 20 minutes, stirring frequently. Stir in the shredded chicken and cilantro and continue simmering and stirring for at least 15 more minutes. Serve now or turn down to very low to continue infusing the seasonings into all the components.


Serve up your healthy “stewp” offering optional dollops of sour cream and crushed tortilla chips. I hope you made enough, because this is one dish your family and friends will likely want second helpings of! ENJOY!