Dinner

Green Chile Chicken Stew Recipe

Bylina moretti December 29, 2025December 29, 2025

Introduction

This Green Chile Chicken Stew is a comforting and flavorful dish perfect for any day of the week. Packed with tender chicken, fresh vegetables, and a mild kick of green chilies, it brings warmth and a touch of spice to your table. It’s easy to make and sure to become a family favorite.

A close-up view of a bowl of chicken soup with shredded chicken pieces in the center, surrounded by a broth that is yellowish-green in color. The soup has visible chunks of orange carrots and light green celery mixed throughout. Fresh green cilantro leaves are scattered on top, adding a pop of color. The bowl is white with a brown rim, and the background features a white marbled texture, softly blurred. Steam rises gently from the hot soup, giving a warm and fresh feeling. 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

Use chicken breasts instead of thighs if you prefer a leaner option, but watch the cooking time to avoid drying out the meat.
Add diced potatoes or black beans for a heartier stew.
For more heat, include a chopped jalapeño or add cayenne pepper.
Serve with warm tortillas or over rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up image of a rustic bowl filled with a rich chicken soup, showing a mix of shredded chicken pieces layered at the center, surrounded by diced celery and carrot chunks in a golden broth. Bright green cilantro leaves are sprinkled on top, adding color and freshness. The bowl has a light, speckled beige outer surface with a darker rim, sitting on a dark plate with a spoon partially visible under the bowl, all placed on a white marbled surface. Steam rises gently from the soup, enhancing the warm and hearty feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless skinless chicken breast instead of thighs?

Yes, chicken breast can be used, but it tends to cook faster and can dry out if overcooked. Keep an eye on the cooking time to maintain tenderness.

How spicy is this stew?

This stew has a mild to moderate heat from the green chilies. You can adjust the spiciness by adding more chilies, jalapeños, or a pinch of cayenne pepper according to your taste.