Name: Green Chile Chicken Stew Recipe for Busy Weeknights Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 2 cups chicken broth; 2 cups diced tomatoes, fresh or canned; 1 can (4 oz) diced green chilies; 1 cup corn kernels, fresh, frozen, or canned; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon paprika; Salt and pepper to taste; 1 cup chopped fresh cilantro; Lime wedges for serving

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Introduction

This Delicious Green Chile Chicken Stew is perfect for busy weeknights when you want something flavorful and comforting without a lot of fuss. Packed with tender chicken, zesty green chilies, and fresh ingredients, it comes together quickly and warms you up from the inside out.

The image shows a bowl of soup with layers of rich broth, shredded chicken pieces, orange carrot chunks, and green herbs, all mixed with leafy greens that float in the broth. The chicken looks tender and slightly browned, sitting on top of the vegetables, while fresh cilantro leaves are sprinkled over the surface, adding a bright green color contrast. The bowl is white with a brown rim, sitting on a white marbled texture, and next to it is a silver spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups chicken broth
2 cups diced tomatoes, fresh or canned
1 can (4 oz) diced green chilies
1 cup corn kernels, fresh, frozen, or canned
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1 cup chopped fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2: Add the chopped onion and sauté for about 3-4 minutes, until translucent.
Step 3: Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Add the chicken pieces to the pot, season with salt and pepper, and cook until browned, about 5-7 minutes.
Step 5: Pour in the chicken broth and add the diced tomatoes, diced green chilies, corn, cumin, oregano, and paprika. Stir well to combine.
Step 6: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Step 7: Taste and adjust seasoning if necessary. If you prefer a thicker stew, simmer uncovered for an additional 5-10 minutes.
Step 8: Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.

Tips & Variations

For added heat, consider using spicy green chilies or adding some diced jalapeños.
You can substitute chicken thighs with chicken breasts if preferred; just adjust cooking time accordingly.
This stew freezes well, making it perfect for meal prep. Simply thaw and reheat when ready to serve.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the stew for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a white bowl filled with a hearty soup that has shredded pieces of light brown chicken on top, mixed with bright orange carrot chunks, and dark green leafy vegetables scattered around. The soup broth is a rich yellow-green color, slightly oily, filling the bowl almost to the rim. Fresh green cilantro leaves are sprinkled on top, giving a fresh touch. The bowl is placed on a white marbled surface with part of a silver spoon visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used instead of thighs. Since breasts can dry out faster, keep an eye on the cooking time and avoid overcooking to maintain tenderness.

How can I make the stew spicier?

To increase the heat, use spicy green chilies or add diced jalapeños when cooking. You can also sprinkle in some cayenne pepper or hot sauce to your taste.