Description
A simple, hearty stew featuring tender chicken and roasted green chiles.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 ounce) can diced green chiles, undrained
- 1 (15 ounce) can white beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chicken pieces and cook until lightly browned on all sides. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Return chicken to the pot. Add chicken broth, diced green chiles, white beans, cumin, and oregano.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
- Season with salt and pepper to your taste.
- Ladle the stew into bowls and garnish with fresh cilantro before serving.
Notes
- For a thicker stew, mash about 1/2 cup of the beans against the side of the pot before simmering.
- You can substitute fire-roasted green chiles for extra flavor.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American Southwest
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 40
- Cholesterol: 100
Keywords: green chile, chicken stew, chile verde, comfort food, easy chicken recipe