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4.95 from 19 votes

Chicken and Hatch Chile Stew Recipe

This bold & flavorful chicken and hatch chile stew is ready to go in just 1 hour! It's loaded with shredded chicken, fresh corn, rice and of course, hatch chiles!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soups
Cuisine: American
Servings: 6 servings
Calories: 158kcal


  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 1 cup corn (from about 2 ears)*
  • 4 cloves garlic minced
  • 1 tbsp 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**
  • 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


  • 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. 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.
  • 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. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.


*About 1 c. fresh-frozen corn
**About 2 (4-oz.) cans


Serving: 6g | Calories: 158kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 156mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg