Warm up with this hearty and flavorful Green Chile Chicken Stew. Packed with tender chicken, vibrant vegetables, and the subtle heat of green chilies, this stew offers a perfect balance of comfort and spice. It’s easy to prepare and perfect for weeknight dinners or cozy gatherings, served with a squeeze of lime for a refreshing finish.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound (450 g) chicken breast, boneless and skinless, cut into bite-sized pieces
- 1 (4-ounce) can diced green chilies (mild or hot, depending on preference)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground oregano
- ¼ teaspoon ground turmeric (optional, for color)
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth (or vegetable broth)
- 1 medium zucchini, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 (15-ounce) can white beans, drained and rinsed (such as cannellini or Great Northern beans)
- ½ cup heavy cream or half-and-half
- Salt and pepper, to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
- Cook the Chicken: Add the chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned.
- Add Spices and Chilies: Stir in the green chilies, cumin, coriander, oregano, and turmeric (if using). Cook for another minute to toast the spices and enhance their flavors.
- Incorporate Tomatoes and Broth: Pour in the diced tomatoes and chicken broth. Stir well, bring the mixture to a boil, then reduce the heat to a simmer.
- Add Vegetables: Add the chopped zucchini, corn kernels, and white beans to the pot. Simmer uncovered for 15-20 minutes, or until the vegetables are tender and the flavors are well blended.
- Finish with Cream: Stir in the heavy cream or half-and-half. Taste and adjust the seasoning with salt and pepper as needed. Simmer for an additional 2-3 minutes to heat through.
- Garnish and Serve: Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of citrusy flavor.
Conclusion
Green Chile Chicken Stew is a comforting, wholesome meal with a touch of spice and vibrant flavors. Its combination of protein, vegetables, and creamy broth makes it a satisfying choice for any occasion. Pair it with crusty bread or tortilla chips for a complete and delightful dining experience!
Green Chile Chicken Stew
A hearty chicken stew featuring green chilies,tender vegetables, and creamy broth, perfect for a flavorful, comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 pound 450 g chicken breast, boneless and skinless, cut into bite-sized pieces
- 1 4-ounce can diced green chilies (mild or hot, depending on preference)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground oregano
- ¼ teaspoon ground turmeric optional, for color
- 1 14.5-ounce can diced tomatoes
- 4 cups chicken broth or vegetable broth
- 1 medium zucchini chopped
- 1 cup corn kernels fresh or frozen
- 1 15-ounce can white beans, drained and rinsed (such as cannellini or Great Northern beans)
- ½ cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh cilantro for garnish optional
- Lime wedges for serving optional
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
- Cook the Chicken: Add the chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned.
- Add Spices and Chilies: Stir in the green chilies, cumin, coriander, oregano, and turmeric (if using). Cook for another minute to toast the spices and enhance their flavors.
- Incorporate Tomatoes and Broth: Pour in the diced tomatoes and chicken broth. Stir well, bring the mixture to a boil, then reduce the heat to a simmer.
- Add Vegetables: Add the chopped zucchini, corn kernels, and white beans to the pot. Simmer uncovered for 15-20 minutes, or until the vegetables are tender and the flavors are well blended.
- Finish with Cream: Stir in the heavy cream or half-and-half. Taste and adjust the seasoning with salt and pepper as needed. Simmer for an additional 2-3 minutes to heat through.
- Garnish and Serve: Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of citrusy flavor.