Description
Green Chile Chicken Stew is a hearty and comforting dish made with tender chicken, potatoes, and flavorful green chiles simmered in a savory broth. This warming stew delivers a gentle kick and nourishing ingredients for a satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- Shredded cheese (optional topping)
- Sour cream (optional topping)
- Extra cilantro (optional topping)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced chicken and cook for several minutes until lightly browned.
- Add the chopped onion and minced garlic and sauté until the onion becomes soft and fragrant.
- Stir in the diced potatoes, green chiles, chicken broth, cumin, oregano, salt, and black pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer for about 20 minutes until the potatoes are tender.
- Add the corn and diced tomatoes and simmer for another 5–10 minutes.
- Stir in lime juice and chopped cilantro just before serving.
- Serve hot and garnish with shredded cheese, sour cream, or extra cilantro if desired.
Notes
- Shredded rotisserie chicken can be used to save time.
- White beans can be added for extra protein and heartiness.
- Mashing a few potatoes in the pot naturally thickens the stew.
- Store leftovers in the refrigerator for up to 4 days.
- The stew can also be frozen for up to 2 months in a freezer-safe container.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
