Green Chile Chicken Stew Recipe

Introduction

Green Chile Chicken Stew is a comforting and flavorful dish perfect for cozy nights. This hearty stew combines tender chicken, fire-roasted Hatch chiles, and a zesty salsa verde base to create a satisfying meal with a touch of spice.

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 (or about 2 (4-oz.) cans as substitute)**
• 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 over medium heat, warm the olive oil. Add the diced onion and corn, cooking until fragrant, about 6 minutes.
2. Step 2: Add the minced garlic and cook for 1 minute. Then sprinkle in the coriander, cumin, paprika, salt, and black pepper. Stir and cook for an additional minute.
3. Step 3: Stir in the fire-roasted Hatch chiles, salsa verde, chicken broth, water, and lime juice. Increase the heat and bring the mixture to a boil.
4. Step 4: Add the pulled chicken and chopped cilantro. Reduce heat and let simmer for 20 minutes.
5. Step 5: Pour in the rice and continue cooking until tender, about 15 minutes more.
6. Step 6: Garnish with remaining cilantro and optional toppings. Serve immediately.

Tips & Variations

• If Hatch chiles are unavailable, substitute with Anaheim and jalapeño peppers for a similar flavor.
• Use canned fire-roasted chiles and frozen corn if fresh ingredients are out of season.
• For a creamier stew, add a dollop of sour cream or avocado chunks as garnish.
• Adjust spice level by adding more or fewer chiles according to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for 3-4 days. This stew also freezes well for up to 2 months. To reheat, warm gently in the microwave or on the stovetop over medium heat, adding a splash of water or chicken broth if the stew has thickened. 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 canned chiles instead of fresh Hatch chiles?

Yes, canned fire-roasted chiles work well as a substitute if fresh Hatch chiles are unavailable. Use about 2 (4-ounce) cans to replace 3 fresh chiles.

Is it possible to make this stew ahead of time?

Absolutely. Making the stew a day ahead allows the flavors to deepen. Simply reheat thoroughly before serving, adding extra liquid if needed to reach desired consistency.

Green Chile Chicken Stew Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

A flavorful and hearty Green Chile Chicken Stew featuring fire-roasted Hatch chiles, tender rotisserie chicken, and fresh vegetables simmered in a vibrant salsa verde broth, perfect for a comforting meal.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 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 1 cup fresh-frozen corn)
• 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 if fresh unavailable)
• 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, warm the olive oil. When hot, add the diced onion and corn. Cook, stirring occasionally, until fragrant and softened, about 6 minutes.
2. Add Garlic and Spices: Stir in the minced garlic and cook for 1 minute until aromatic. Then sprinkle in the ground coriander, cumin, paprika, salt, and black pepper. Stir constantly and cook for another minute to toast the spices.
3. Combine Liquids and Chiles: Add the fire-roasted Hatch chiles, salsa verde, low-sodium chicken broth, water, and lime juice to the pot. Increase heat and bring the mixture to a boil.
4. Add Chicken and Simmer: Stir in the pulled rotisserie chicken and chopped cilantro. Reduce heat to a simmer and cook uncovered for 20 minutes, allowing flavors to meld.
5. Cook the Rice: Pour in the long grain white rice. Continue simmering until the rice is tender, approximately 15 minutes, stirring occasionally to prevent sticking.
6. Serve: Garnish the stew with additional fresh cilantro and your choice of optional toppings such as lime wedges, avocado chunks, tortilla strips, and sour cream. Serve immediately.

Notes

• About 1 cup of fresh or frozen corn is needed. Frozen corn works well as a substitute.
• If you cannot find fresh Hatch chiles, two 4-ounce cans of roasted chiles are an excellent alternative.
• Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
• Reheat leftovers on the stovetop or microwave until warmed through. Add water or chicken broth if stew thickens after refrigeration or freezing to adjust consistency.
• Ensure leftovers reach 165°F (74°C) before serving to guarantee food safety.

Keywords: green chile chicken stew, hatch chile soup, salsa verde stew, chicken soup, southwestern stew, easy chicken recipe