This bold and flavorful Green Chile Chicken Stew is ready to go in just 1 hour! It’s loaded with shredded chicken, fresh corn, rice and of course, hatch chiles!
I like to think of this warm & cozy chicken and hatch chile stew as the perfect rainy-day meal! It has a rich and inviting aroma that will fill your home. And the Green chiles add a bold flavor to this hearty meal that ties in everything together.
My family and I love this recipe and of course I have to serve it alongside my Buttermilk Cornbread.
Table of Contents
Recipe Ingredients
Green Chiles – I love making recipes with green chiles. Whether it is this stew or my Hatch Chile Cornbread, green chiles provide a bold savory flavor to any dish.
Rice – Adding rice to this stew really makes it a hearty recipe that fills you up.
How to Make Green Chile Chicken Stew
Step 1: In a Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes.
Step 2: Next, add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
Step 3: Then, add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil.
Step 4: Add the chicken and half the cilantro, simmer for 20 minutes.
Step 5: Next, pour in the rice, cook until tender, about 15 minutes or so.
Step 6: Finally, garnish with the remaining cilantro and serve immediately.
FAQs
No. You can use chicken breasts, chicken thighs, or any chicken you have on hand. You need roughly 2 cups in total.
No, you can use frozen corn instead if need be.
Storage and Reheating Info
You can store any leftovers of this recipe in an airtight container in your fridge for 3-4 days.
You can freeze this recipe in an airtight container in your freezer for up to 2 months.
To reheat you can do so in the microwave or stovetop over medium heat until everything has warmed through.
Note: If the stew seems a bit thick after refrigeration or freezing, you can add a little water or chicken broth during reheating to achieve your desired consistency. Always ensure the stew reaches a safe temperature of 165°F (74°C) before consuming.
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Green Chile Chicken Stew
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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 (If you can't find fresh, then use cans – see notes below)**
- 1 (16 oz) jar salsa verde
- 4 cup 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
- In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes.
- Next, add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
- Then, add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil.
- Add the chicken and cilantro, simmer for 20 minutes.
- Next, pour in the rice, cook until tender, about 15 minutes or so.
- Finally, garnish with the remaining cilantro and serve immediately.
Thanks for the recipe, it comes out really well. Used all the meat from a small-ish rotisserie chicken. We had frozen roasted Hatch chiles. I used frozen corn as fresh corn season here is done. Our salsa verde jar had some jalapeno in it so between the (medium hot) Hatch chiles and the salsa it was spicy! But we liked it that way! Everything else was the same. Since the green salsa was kind of liquidy, I wish I had waited to add the cup of water to see how thick the stew was getting. But I added a couple of tablespoons of flour later on and we used wild rice which also sopped up some liquid.
I sauteed the onion and corn ahead and then added all the ingredients (except the rice) to our slow cooker. We kept it on low for probably about 6 hours – then turned it up to high and added the rice for about 30 minutes. Yummy! Will make again and probably use leftover turkey this way too. As it turned out it was a warm day (I was counting on a cold November day!) but it’s going to get colder soon. Perfect fall/winter stew dish.
That all sounds great! Thank you for sharing what you did!
This soup in amazing! I added a two carrots as I had a few to use up which added a splash of color. I make it almost monthly. So good!
That makes me so happy to hear! Thank you for letting me know that!
Delicious! I love any excuse to use hatch chili’s. So many flavor treats in this stew. My husband and I loved it garnished with sour cream, chopped cilantro and avocado. Yum!
Sounds perfect!! So happy you liked it! Thank you for sharing that!
I absolutely love this stew! I’ve made it multiple times…. I’m counting macros now, and noticed that the recipe says only 6 grams protein…. is that correct?
Delicious. Definitely a keeper.
Glad it’s a keeper 🙂 Thank you so much!