A quick, warming stew that is ideal for the brisk fall and winter months. Depending on how hot you like your food and how potent the green chiles are, you may use more or less of them. can be prepared ahead of time and warmed up. can be frozen as well. With tortillas still warm, serve.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 21 mins |
| Total Time: | 1 hr 46 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 chicken breasts, cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 medium potatoes, chopped
- 3 (14.5 ounce) cans chicken broth
- 12 large Hatch green chile peppers, diced
- 2 large zucchini, sliced
- 2 carrots, cut into pieces
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 1 (15.25 ounce) can whole kernel corn, drained (Optional)
Instructions
- Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.
- Instead of fresh chiles, you can use two 4-ounce cans or a 7-ounce package of frozen chopped green chiles.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 10 g |
| Protein | 22 g |
| Saturated Fat | 1 g |
| Sodium | 1844 mg |
| Sugars | 14 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great stew on a cold winter night, but with a few modifications for extra flavor. I sautéd the chicken ahead of time, after sprinkling both sides with a mixture of salt, pepper, garlic powder, cumin, and paprika, then added the cooked cut-up pieces along with the other vegetables. I also used 1 tsp of cumin seeds and 1 tsp of ground cumin. The cumin seeds were added while cooking the onions, to unleash roasted cumin flavor. The ground cumin was added along with the salt and garlic salt. Finally, I added a can of white beans at the same time as the corn. We all loved it!
This was a hearty and tasty dish. I really enjoyed it.
This was a surprising winner in my house. I used half mild and half hot Hatch green chile and omitted the garlic salt and used fresh garlic instead. I would say to salt to your taste. I actually didn’t add any salt but, I also used homemade broth and it was a little saltier than usual. Zucchini was omitted simply because something ate the ones in my garden. They weren’t missed and after simmering for an hour they would have been mush anyways. This was perfect for comfort food with a bit of spice.
Healthy, hearty green chile stew with loads of flavor. Freezes beautifully! I like to add beans and corn and use hatch NM chile.