Easy Green Chile Chicken Stew
A comforting and flavorful stew made with green chiles, chicken, and spices.
Equipment
- Stockpot or Dutch oven For cooking the stew.
Ingredients
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
- 1.5 tsp ground cumin
- 0.25 tsp paprika
- 0.25 tsp salt
- 0.25 tsp ground black pepper
- 3 Hatch chiles fire-roasted, diced fresh or canned
- 16 oz salsa verde
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 lime juiced
- 1 small rotisserie chicken, pulled
- 1 tbsp fresh cilantro, chopped
- 0.5 cup long grain white rice
Instructions
- In a large stockpot or Dutch oven over medium heat, heat the olive oil. Add the diced onion and corn; cook for about 6 minutes until fragrant and the onion is translucent.
- Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the ground coriander, cumin, paprika, salt, and pepper. Stir and cook for an additional minute.
- Add the diced Hatch chiles, salsa verde, chicken broth, water, and lime juice. Increase the heat and bring to a boil.
- Stir in the pulled chicken and chopped cilantro. Reduce the heat and let it simmer for 20 minutes.
- Add the rice and cook until tender, about 15 minutes.
- Garnish with remaining cilantro before serving. Enjoy your hot and comforting stew!
Notes
If fresh Hatch chiles are unavailable, canned chiles can be used as a substitute. Customize your soup with optional garnishes like lime wedges, avocado, cilantro, tortilla strips, or sour cream.