Green chile chicken stew

Hi, friends welcome to the blog today!  How is your week going?  As I was sitting down to type up today’s post, I realized that yesterday was my 100th post!  I started this little blog about 5 months ago now, and have been loving every minute of it.  Thank you for visiting, I am loving getting to know folks and being able to share with you!

Today I wanted to share with you a stew I came up with a couple of weeks ago.  During our peach picking excursion, we also swung by their farm and picked some green chiles.  I have family from New Mexico, which is home to Hatch, and the Hatch green chile.  I grew up eating lots of green chile and love the flavor it brings.  When we got home the hubs roasted them up, and I was inspired to make this stew.

If you don’t have fresh roasted chiles, no worries!  Canned green chile works great here as well.  This stew also uses rotisserie chicken, which allows it to come together in about 30 minutes!

Green Chile Chicken Stew

Servings 4-5 large bowls


  • 2 russet potatoes, diced
  • 1 yellow onion, diced
  • 6 cups chicken broth
  • 4 large roasted green chiles (skins and seeds removed, then diced) or two small cans of green chile
  • 1 can pinto beans, rinsed and drained
  • 3 cups rotisserie chicken
  • 2 cups frozen or fresh corn
  • 1 bay leaf
  • 2 cloves garlic
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • lime wedges
  • salt and pepper to taste
  • toppings (optional): green onions, cheese, Greek yogurt or sour cream, tomatoes, avocado, anything else that strikes your fancy.

Directions: In a large pot, combine chicken broth, potatoes, onion, bay leaf, garlic, oregano and cumin.  Bring to boil.  Once at a boil, add green chiles and reduce to a simmer. Cook until potatoes are soft and onion is translucent about 15-20 minutes.  Stir in beans, chicken, and corn, continue to simmer another 10-15 minutes to allow everything to heat and the flavors to incorporate.  Taste and add salt and pepper as desired.   Remove bay leaf and garlic cloves before serving.

Serve in bowls with lime wedges.  The lime is optional but really adds some great flavor.  I would suggest squeezing 1-2 lime wedges over a full bowl, then top as desired.  I enjoyed mine with a little cheese, sour cream (I normally use plain Greek yogurt instead but had sour cream on hand) and lots of green onions.  Serve with a warm tortilla on the side.

Let me know if you give it a try.  Hope you have a great day!


36 thoughts on “Green chile chicken stew

  1. YUM!
    I use greek yogurt as sour cream too!

    I need to go to my HEB and get some of those Hatch green chilies while they are there!

    1. Thanks! It is still pretty warm here, but I have been in the mood for soups and stews, I think it’s the combo of my fam catching a cold and football getting ready to start. Hope you have a great day!

  2. This sounds like a wonderful combo! I will definitely try it! I always forget about using plain yogurt in place of sour cream. Thanks for the tip!

  3. Congrats on 100 posts! This looks so good! I’m definitely going to have to try this once fall is here. Something about warm weather makes it hard for me to make soups or stew.

  4. Yum! I am always ready for soups and stews when the Fall season comes around, and this is one I will have to add to our list!

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