Green Chile Chicken Stew

This Green Chile Chicken Stew is a vibrant, smoky, and deeply comforting meal that brings the bold flavors of the Southwest right to your kitchen. By using a rotisserie chicken and a jar of salsa verde, you get a “slow-cooked” depth of flavor in just about 45 minutes.

Infused with fire-roasted Hatch chiles, aromatic cumin, and fresh lime, this stew is hearty enough to be a full meal thanks to the addition of long-grain rice. It’s the perfect bowl of warmth for a chilly evening or a quick weeknight dinner that doesn’t skimp on complexity.

Recipe Details

• Flavor Profile: Zesty and bright with a smoky heat from the Hatch chiles and a savory, herby backbone from the salsa verde and coriander.
• Texture: Tender shredded chicken and soft rice in a rich, flavorful broth, punctuated by sweet pops of corn.
• Time: 10 minutes prep, 45 minutes cook time.
• Difficulty: Easy.

What You’ll Need

To make this stew, you will need a large stock pot or a Dutch oven. A sharp knife is required for dicing the onion and chiles, and a large spoon or spatula for stirring. The ingredients rely on a mix of fresh produce, pantry staples like rice and broth, and “hero” shortcuts like rotisserie chicken and salsa verde.

Ingredient Notes

• Hatch Chiles: Fire-roasted Hatch chiles provide a unique, smoky flavor. If they aren’t in season, you can use two 4 oz cans of diced green chiles instead.
• Rotisserie Chicken: This is the ultimate time-saver. Pull the meat while the chicken is still slightly warm for the easiest shredding.
• Salsa Verde: Use a high-quality 16 oz jar. This provides the base of the stew’s flavor, including tomatillos, onions, and jalapeños.
• Corn: Fresh corn from the ear adds a beautiful crunch and sweetness, but frozen or canned corn works perfectly well in a pinch.
• Rice: Adding the long-grain white rice directly to the pot allows it to soak up the seasoned broth, making it incredibly flavorful.

Add-ins and Substitutions

• Beans: Add a can of rinsed white beans (like Cannellini or Great Northern) for extra fiber and protein.
• Vegetables: Diced celery or carrots can be sautéed along with the onions for more veggie bulk.
• Potatoes: If you prefer a thicker stew without rice, swap the rice for 2 cups of diced Yukon Gold potatoes (add them earlier with the broth).
• Heat Level: This stew is medium-mild. For more heat, add a diced jalapeño or a pinch of cayenne pepper with the spices.

How to Make Green Chile Chicken Stew

1. Sauté Aromatics: In a large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is shimmering, add the diced onion and corn. Cook, stirring occasionally, until fragrant and the onions are translucent (about 6 minutes).
2. Toast Spices: Add the minced garlic and cook for 1 minute. Sprinkle in the coriander, cumin, paprika, salt, and pepper. Continue stirring and cooking for an additional minute to allow the spices to bloom.
3. Build the Broth: Add the diced Hatch chiles, salsa verde, chicken broth, water, and lime juice to the pot. Turn the heat up to medium-high and bring the mixture to a boil.
4. Simmer Chicken: Once boiling, stir in the pulled rotisserie chicken and the fresh cilantro. Reduce the heat to medium-low and let the stew simmer for 20 minutes to allow the flavors to meld.
5. Cook the Rice: Pour in the long-grain white rice. Continue to cook for about 15 minutes, or until the rice is tender.
6. Serve: Taste and adjust salt if needed. Garnish with additional cilantro and serve immediately with your choice of toppings.

Pro Tip: If you plan on having leftovers, the rice will continue to absorb liquid as it sits in the fridge. You may need to add a splash of chicken broth or water when reheating to bring it back to a “stew” consistency!

Recipe Tips

• Don’t Overcook the Rice: Check the rice at the 12-minute mark. You want it tender but not mushy.
• Lime is Key: The fresh lime juice added with the broth is great, but serving with extra lime wedges for a fresh squeeze right before eating really makes the flavors pop.
• Salt Control: Since rotisserie chicken and salsa verde both contain salt, using low-sodium chicken broth helps you control the final seasoning perfectly.

FAQs

• Can I make this in a Slow Cooker? Yes! Add everything except the rice, cilantro, and lime to the crockpot. Cook on low for 6 hours. Add the rice and cilantro during the last 45 minutes of cooking.
• Is it spicy? Hatch chiles can vary from mild to hot. Generally, this stew has a gentle, smoky warmth but isn’t “burn-your-mouth” spicy.
• How do I store leftovers? Keep in an airtight container in the fridge for up to 4 days.

Serving Suggestions

• Sides: Serve with warm flour tortillas or crusty bread for dipping.
• Toppings: Load it up! The creaminess of avocado and sour cream perfectly balances the acidity of the salsa verde.

Green Chile Chicken Stew

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• Author: Samantha Brooks
• Total Time: 55 minutes
• Yield: 6 Servings 1x

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Description

This Green Chile Chicken Stew is a vibrant, smoky, and deeply comforting meal that brings the bold flavors of the Southwest right to your kitchen. By using a rotisserie chicken and a jar of salsa verde, you get a ‘slow-cooked’ depth of flavor in just about 45 minutes.

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Ingredients

Scale 1x2x3x

The Base & Aromatics

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 cup corn (fresh, frozen, or canned)
• 4 cloves garlic, minced
• 1 (16 oz) jar salsa verde
• 3 Hatch chiles, fire-roasted, seeded, and diced

The Liquids & Grains

• 4 cups low-sodium chicken broth
• 1 cup water
• 1/2 cup long-grain white rice
• 1 lime, juiced

See also  Surf and turf tacos​

The Chicken & Herbs

• 1 small rotisserie chicken, pulled and shredded
• 1 tablespoon fresh cilantro, chopped
• Spice Blend: 1 tbsp coriander, 1.5 tsp cumin, 1/4 tsp each: paprika, salt, pepper

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Instructions

Sauté Aromatics: Heat oil in a large stock pot. Add onion and corn. Cook 6 mins until translucent.

Toast Spices: Add garlic for 1 min. Stir in spice blend. Cook for 1 more min to bloom.

Build the Broth: Add chiles, salsa verde, chicken broth, water, and lime juice. Bring to a boil.

Simmer Chicken: Stir in shredded chicken and cilantro. Reduce heat and simmer for 20 mins.

Cook the Rice: Pour in the rice. Cook for an additional 15 mins until tender.

Serve: Ladle into bowls and add garnishes like avocado or tortilla strips.

Notes

Rice Tip: Check rice at 12 minutes to ensure it doesn’t get mushy.

Liquid Control: Rice absorbs broth as it sits; add a splash of broth when reheating leftovers.

Salt Balance: Use low-sodium broth to account for the salt in rotisserie chicken.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Soup / Stew
• Method: Stovetop
• Cuisine: Southwestern / Tex-Mex

Nutrition

• Serving Size: 1.5 cups
• Calories: 340
• Sugar: 4g
• Sodium: 780mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 75mg

Keywords: green chile chicken stew, hatch chile recipes, rotisserie chicken soup, salsa verde stew, easy southwestern dinner, 45 minute meals, healthy chicken stew