Green Chile Chicken Stew Recipe

Introduction

Green Chile Chicken Stew is a comforting and flavorful dish that combines tender chicken with fire-roasted hatch chiles and vibrant spices. This hearty stew is perfect for cozy nights and brings a touch of southwestern charm to your dinner table.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 cup corn (from about 2 ears)*
• 4 cloves garlic, minced
• 1 tbsp ground coriander
• 1 1/2 tsp ground cumin
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 3 Hatch chiles, fire roasted, seeds removed and diced**
• 1 (16 oz) jar salsa verde
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 lime, juiced
• 1 small rotisserie chicken, pulled
• 1 tbsp fresh cilantro, chopped
• 1/2 cup long grain white rice
• Optional garnishes: lime wedges, avocado chunks, cilantro, tortilla strips, sour cream

Instructions

1. Step 1: In a large stock pot or Dutch oven set over medium heat, heat the olive oil. When hot, add the diced onion and corn. Cook until fragrant, about 6 minutes.
2. Step 2: Add the minced garlic and cook for 1 minute. Then sprinkle in the ground coriander, cumin, paprika, salt, and black pepper. Stir and cook for another minute.
3. Step 3: Add the diced hatch chiles, salsa verde, chicken broth, water, and lime juice. Increase the heat and bring the mixture to a boil.
4. Step 4: Stir in the pulled chicken and chopped cilantro, then reduce heat and simmer for 20 minutes.
5. Step 5: Add the rice and cook until tender, about 15 minutes more.
6. Step 6: Garnish with additional cilantro and serve immediately with your choice of optional toppings.

Tips & Variations

• If fresh hatch chiles aren’t available, you can substitute with about 2 (4-oz.) cans of diced green chiles.
• Use fresh-frozen corn if fresh corn is out of season or unavailable.
• Add avocado chunks or a dollop of sour cream for extra creaminess.
• For a spicier stew, include some chopped jalapeños or a pinch of cayenne pepper.

Storage

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. This stew also freezes well for up to 2 months. To reheat, warm it in the microwave or on the stovetop over medium heat until heated through. If the stew thickens after refrigeration or freezing, add a little water or chicken broth to reach your desired consistency. Always ensure the stew reaches 165°F (74°C) before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken?

Yes, you can use cooked shredded chicken from any source, such as grilled chicken breasts or thighs. Rotisserie chicken is convenient and adds great flavor.

What if I don’t have fresh hatch chiles?

You can substitute with canned diced green chiles, using about two 4-ounce cans. They provide good flavor and save time if fresh chiles aren’t in season.

Green Chile Chicken Stew Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

This Green Chile Chicken Stew is a flavorful and hearty dish featuring tender pulled chicken simmered with roasted Hatch chiles, fresh corn, salsa verde, and aromatic spices. Perfect for a comforting meal, this stew combines a mild heat with fresh lime and cilantro for a vibrant southwest-inspired flavor.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Southwestern American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 cup corn (from about 2 ears or fresh-frozen)
• 4 cloves garlic, minced
• 1 tbsp ground coriander
• 1 1/2 tsp ground cumin
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 3 Hatch chiles, fire roasted, seeds removed and diced (or 2 (4-oz.) cans diced Hatch chiles)
• 1 (16 oz) jar salsa verde
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 lime, juiced
• 1 small rotisserie chicken, pulled
• 1 tbsp fresh cilantro, chopped
• 1/2 cup long grain white rice

Optional Garnishes

• Lime wedges
• Avocado chunks
• Cilantro
• Tortilla strips
• Sour cream

Instructions

1. Heat aromatics: In a large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the diced onion and corn. Cook until fragrant and beginning to soften, about 6 minutes.
2. Add garlic and spices: Add the minced garlic to the pot and cook for 1 minute until aromatic. Sprinkle in the ground coriander, cumin, paprika, salt, and black pepper, stirring continuously to blend the flavors for about one more minute.
3. Add liquids and chiles: Stir in the diced Hatch chiles, salsa verde, low-sodium chicken broth, water, and lime juice. Increase the heat and bring the mixture to a boil.
4. Simmer with chicken: Add the pulled rotisserie chicken and chopped cilantro to the pot. Reduce heat and let the stew simmer gently for 20 minutes, allowing flavors to meld.
5. Cook the rice: Pour in the long grain white rice and continue simmering until the rice is tender, approximately 15 minutes. Stir occasionally to prevent sticking.
6. Serve and garnish: Garnish the stew with additional cilantro and your choice of lime wedges, avocado chunks, tortilla strips, and a dollop of sour cream. Serve immediately while hot.

Notes

• For corn, about 1 cup of fresh-frozen corn can be substituted for fresh ears.
• If Hatch chiles are unavailable, use approximately 2 (4-oz.) cans of diced chiles as an alternative.
• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• This stew can be frozen for up to 2 months in an airtight container.
• Reheat leftovers in the microwave or on the stovetop over medium heat until warmed through, adding a little water or chicken broth if the stew is too thick after refrigeration or freezing.
• Ensure reheated stew reaches a safe temperature of 165°F (74°C) before serving.

Keywords: Green Chile Chicken Stew, Hatch chile stew, chicken stew, salsa verde chicken, southwestern stew, comforting chicken soup