Green Chile Chicken Stew is a warm, hearty one-pot dish packed with tender chicken, fire-roasted green chiles, and comforting chunks of potatoes. Infused with Southwestern flavors and finished with fresh lime and herbs, this stew delivers a satisfying combination of spice and comfort in every bowl.
Why You’ll Love This Recipe
- Bold flavor from smoky green chiles and spices
- Hearty and filling with chicken, potatoes, and optional corn or beans
- Easy to make in one pot—great for weeknights or meal prep
- Customizable with heat levels and add-ins to suit your taste
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or diced; rotisserie or poached)
- Roasted green chiles (Hatch preferred)
- Red potatoes (or Yukon gold)
- Onion and garlic
- Chicken broth
- Ground cumin, coriander, smoked paprika
- Salt and pepper
- Optional: corn, white beans, fresh cilantro, lime juice
Directions
- In a large pot, heat oil and sauté onion until soft. Add garlic and cook for another minute.
- Stir in diced potatoes, cumin, coriander, paprika, salt, and pepper. Cook for 2–3 minutes.
- Add green chiles and chicken broth. Bring to a boil, then reduce to a simmer.
- Add chicken and cook until potatoes are tender, about 20–30 minutes.
- Stir in optional corn or beans and cook for 5 more minutes.
- Finish with fresh lime juice and chopped cilantro before serving.
Servings and timing
- Servings: 4–6
- Prep time: 15 minutes
- Cook time: 40–45 minutes
- Total time: About 1 hour
Variations
- Slow Cooker: Add all ingredients except lime and cilantro to the crockpot; cook on low 6–8 hours or high 4 hours, then shred chicken and finish with lime and herbs
- Creamy Style: Stir in a bit of sour cream or heavy cream at the end
- Spicy Kick: Add jalapeños or a dash of hot sauce for more heat
- Southwest Twist: Top with avocado, tortilla strips, or shredded cheese
Storage/Reheating
- Store in an airtight container in the fridge for up to 4 days
- Freeze in freezer-safe containers for up to 2–3 months
- Reheat on the stovetop over medium heat, adding broth if needed to thin
FAQs
1. Can I use rotisserie chicken?
Yes, it’s a great shortcut and adds extra flavor.
2. What type of potatoes work best?
Red or Yukon gold hold their shape well; avoid russets which can get mushy.
3. Are green chiles spicy?
Hatch chiles are mild to medium—adjust with additional chiles if you like it hotter.
4. Can I make it vegetarian?
Yes, use vegetable broth and substitute the chicken with white beans or tofu.
5. Do I need to peel the green chiles?
No, jarred or canned chiles are ready to use. If using fresh, peel after roasting.
6. How do I thicken the stew?
Mash a few of the potatoes in the pot or simmer uncovered to reduce.
7. Can I use frozen corn?
Absolutely—add it near the end so it stays tender.
8. Is this freezer-friendly?
Yes—freeze portions once cooled and thaw overnight before reheating.
9. How do I make it dairy-free?
This stew is naturally dairy-free unless you add sour cream or cheese.
10. What toppings go well with it?
Try avocado, lime wedges, fresh cilantro, shredded cheese, or tortilla strips.
Conclusion
Green Chile Chicken Stew is a flavor-packed comfort food that brings warmth, spice, and heartiness to your table. Whether you make it stovetop or slow cooker style, it’s an easy, customizable meal that’s perfect for busy nights, leftovers, or feeding a crowd. With every bite, you’ll enjoy the taste of the Southwest—simple, bold, and satisfying.
PrintGreen Chile Chicken Stew
A comforting, mildly spicy stew featuring tender chicken, roasted green chiles, and vegetables simmered in a flavorful broth — perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup/Stew
- Method: Stovetop simmer
- Cuisine: Southwestern
- Diet: Low Fat
Ingredients
- 1 lb (450 g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups roasted green chiles, chopped (e.g., Hatch or anaheim)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 medium potatoes, peeled and diced
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 4 cups chicken broth
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Optional garnish: fresh cilantro, lime wedges, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in garlic, cumin, oregano, and paprika; cook 1 minute until fragrant.
- Add chicken pieces; season with salt and pepper. Cook until lightly browned, about 4 minutes.
- Stir in roasted green chiles, potatoes, and chicken broth. Bring to a simmer.
- Reduce heat to medium-low, cover, and simmer 15–20 minutes until chicken is cooked through and vegetables are tender.
- Taste and adjust seasoning if needed. If stew is too thin, uncover and simmer a few minutes to reduce; if too thick, add a bit more broth.
- Ladle into bowls and garnish with cilantro, a squeeze of lime, and a dollop of sour cream if desired.
Notes
- To roast fresh chiles, char over flame or broiler, then peel and dice.
- For extra heat, add a diced jalapeño or a pinch of cayenne.
- Substitute sweet potatoes for regular potatoes for a twist.
- Make it in a slow cooker: sauté aromatics and chicken, then transfer all ingredients to cooker; cook on low 4–6 hours.
- Leftovers taste even better the next day — store in fridge up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg