Description
Warm up with a comforting bowl of Green Chile Chicken Stew, a hearty and flavorful dish that’s perfect for chilly days. Packed with tender chicken, aromatic spices, and the subtle heat of green chilies, this stew is a crowd-pleaser.
Ingredients
Units
Scale
Main 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 Garnish:
- lime wedges
- avocado chunks
- cilantro
- tortilla strips
- sour cream
Instructions
- Saute Aromatics: In a large stockpot or Dutch oven over medium heat, sauté onion and corn in olive oil until fragrant, about 6 minutes.
- Add Spices: Add garlic, coriander, cumin, paprika, salt, and pepper. Cook for another minute.
- Incorporate Chiles and Broth: Stir in hatch chiles, salsa verde, chicken broth, water, and lime juice. Bring to a boil.
- Add Chicken: Mix in pulled chicken and cilantro. Simmer for 20 minutes.
- Include Rice: Add rice and cook until tender, about 15 minutes.
- Garnish and Serve: Garnish with cilantro and serve hot. Optional: top with lime wedges, avocado, cilantro, tortilla strips, and sour cream.
Notes
- If fresh Hatch chiles are unavailable, canned chiles can be substituted. Adjust quantity based on heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
