Green Chile Chicken Stew

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!

Bowl of green chile chicken stew.

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.

Recipe Ingredients

Ingredients for hatch green chile soup.

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.

Onions and corn cooking in a Dutch oven.

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.

Spices added into the Dutch oven.

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.

Broth added into the Dutch oven.

Step 4: Add the chicken and half the cilantro, simmer for 20 minutes.

Chicken and fresh herbs added into the Dutch oven.

Step 5: Next, pour in the rice, cook until tender, about 15 minutes or so.

Dutch oven filled with Hatch Green Chile Stew.

Step 6: Finally, garnish with the remaining cilantro and serve immediately.

Ladle of green chili chicken stew.

FAQs

Do I have to use a rotisserie chicken in my green chile chicken stew?

No. You can use chicken breasts, chicken thighs, or any chicken you have on hand. You need roughly 2 cups in total.

Do I have to use fresh corn in this chicken stew?

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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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!

Green Chile Chicken Stew

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!
4.76 from 139 votes
Pin Rate
Course: Main Dishes, Soups
Cuisine: Mexican
Diet: Dairy Free
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 159kcal
Author: Andrea
Print Recipe

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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.

VIDEO

NOTES

*About 1 c. fresh-frozen corn
**About 2 (4-oz.) cans work well instead of the 3 fresh hatch chilies.
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.

Nutrition

Serving: 1serving | Calories: 159kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 156mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 5 stars
    Absolutely loved this and so did the family, I added chopped fresh tomatoes and flame grilled pepper instead of the salsa as I didn’t have any and added cannelloni beans 😊