Go Back
+ servings
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!
Print Recipe
4.76 from 140 votes

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dishes, Soups
Cuisine: Mexican
Diet: Dairy Free
Servings: 6 servings
Calories: 159kcal
Author: Andrea

Equipment

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