Description
A warming bowl of Green Chile Chicken Stew featuring tender chicken, zesty green chilies, and vibrant vegetables simmered to perfection.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups chicken broth
- 2 cups diced tomatoes (fresh or canned)
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 1 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers.
- Add the chopped onion, stirring occasionally for 3-4 minutes until translucent.
- Stir in the minced garlic and sauté for another minute until fragrant.
- Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes until browned.
- Pour in the chicken broth and add diced tomatoes, green chilies, and corn. Sprinkle in cumin, oregano, and paprika; stir well.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 30 minutes.
- Taste and adjust seasoning if needed. Simmer uncovered for an additional 5-10 minutes for a thicker consistency.
- Ladle the stew into bowls, garnishing with cilantro and serving with lime wedges.
Notes
This stew can be made ahead of time and tastes even better the next day. Experiment with ingredients like beans or jalapeños for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg