Green Chile Chicken Stew

Here’s a comforting and flavorful Green Chile Chicken Stew recipe — hearty, spicy, and perfect for a cozy meal!

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1½ pounds boneless, skinless chicken thighs or breasts, cubed
1½ cups roasted green chiles (Hatch, Anaheim, or poblanos), chopped (mild or hot)
4 cups chicken broth
2 medium potatoes, peeled and diced
1 teaspoon ground cumin
½ teaspoon dried oregano
Salt and pepper to taste
1 (15 oz) can white beans (optional), drained and rinsed
Juice of ½ lime
Fresh cilantro, for garnish

Sauté Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and cook for another 30 seconds.
Cook Chicken:
Add the chicken pieces to the pot and season with salt, pepper, cumin, and oregano. Cook until the chicken is browned on all sides (it doesn’t need to be fully cooked through yet).
Add Potatoes & Chiles:
Stir in the green chiles and diced potatoes. Pour in the chicken broth and bring everything to a boil.
Simmer:
Reduce heat to low, cover, and simmer for 30 minutes, or until potatoes are tender and chicken is fully cooked.
Optional Beans:
Stir in the white beans if using, and simmer another 5 minutes to heat through.
Finish:
Squeeze in the lime juice and adjust seasoning with additional salt and pepper if needed.
Serve:
Ladle into bowls and garnish with fresh cilantro. Serve with warm tortillas or cornbread on the side.

Make it Creamy: Add a splash of cream or a spoonful of sour cream before serving.
Spicier Version: Use hot Hatch or jalapeños alongside green chiles.
Slow Cooker Option: Combine everything (except lime and cilantro) and cook on low for 6–7 hours.