Warm up with this delicious Spicy Green Chile Chicken Stew that’s packed with flavor and perfect for any meal! Made with tender chicken, roasted green chiles, and hearty vegetables, this comforting dish is sure to please your taste buds. Follow our simple recipe for a satisfying dinner that's ready in just an hour. Click through to discover how to make this flavorful stew and elevate your cooking game!
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1-2 fresh green chiles (jalapeño or serrano), diced (adjust for heat preference)
2 cups roasted green chiles, peeled and chopped (canned or fresh)
4 cups chicken broth
1 large potato, peeled and diced
1 bell pepper (green or red), chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup corn kernels (frozen or fresh)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
![- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1-2 fresh green chiles (jalapeño or serrano), diced (adjust for heat preference) - 2 cups roasted green chiles, peeled and chopped (canned or fresh) - 4 cups chicken broth - 1 large potato, peeled and diced - 1 bell pepper (green or red), chopped - 1 cup corn kernels (frozen or fresh) Chicken is the star of this stew. I use thighs for their rich flavor and tender texture. You can use breasts, but they may dry out. Green chiles add heat and depth. I love using a mix of fresh and roasted for that smoky taste. If you want more heat, add more fresh chiles. Vegetables complete the dish. Onions and garlic build a flavorful base. Potatoes and bell peppers add heartiness. Corn brings sweetness and color. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Cumin gives a warm, earthy flavor. It pairs well with chiles. Smoked paprika adds a nice smokiness and enhances the stew's depth. Salt and pepper are key. They boost all the flavors. Taste and adjust as you cook to get it just right. - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Fresh cilantro adds brightness and freshness. A squeeze of lime lifts the flavors. These garnishes make the stew pop! For the full recipe, check out the [Full Recipe] section above. To make this green chile chicken stew, follow a simple sequence. First, gather all your ingredients. Next, chop the vegetables and chicken. Then, heat your pot and start cooking the base. Finally, let it simmer to blend all the flavors. This method ensures each step builds on the last, leading to a tasty dish. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté it for about 5 minutes. You want the onion to turn soft and clear. Next, stir in 3 minced garlic cloves and 1-2 diced fresh green chiles. Cook this mix for another 2 minutes until you smell the flavors come alive. Now, add the chicken. Cook it for 5-7 minutes until it turns white and is no longer pink. This step builds a rich base for the stew. After the base is ready, add the rest of your ingredients. Stir in 2 cups of roasted green chiles, 4 cups of chicken broth, and 1 diced potato. Don’t forget 1 chopped bell pepper and your spices: 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Bring everything to a boil. Then, reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes. This timing allows the chicken to cook fully and the potatoes to soften. Finally, stir in 1 cup of corn kernels and let it cook for another 5 minutes. Taste and adjust the seasoning as needed. Enjoy the warm, hearty stew! For the full recipe, check the earlier section. Using fresh ingredients can boost flavor. Fresh green chiles bring heat and zest. They add a crisp taste that canned chiles may lack. Canned chiles are still good. They are easy to use and save time. When you choose, think about your taste. Want more spice? Go fresh. Prefer milder? Canned works just fine. This stew is easy to make gluten-free. Just check your broth for gluten. Most chicken broths are gluten-free. If you want a low-carb option, swap potatoes for cauliflower. Cauliflower gives a nice texture and absorbs flavor well. You can feel good about these choices while enjoying a hearty meal. To avoid overcooking chicken, watch the time. Cook it just until it is no longer pink. This keeps the chicken juicy. For potatoes, cut them into even pieces. This helps them cook evenly. If they cook too long, they can become mushy. Keep an eye on the clock for the best results. {{image_2}} You can make this stew even spicier. Try using different green chiles. For a milder taste, use poblano chiles. They add flavor without too much heat. If you want more heat, use serrano chiles. You can also mix different chiles for a unique flavor. Just remember to taste as you go! If you want vegetarian or vegan options, you can swap the chicken. Use hearty veggies like mushrooms or butternut squash instead. You can also use plant-based protein, such as tofu or tempeh. These swaps keep the dish tasty and filling. For a more robust flavor, use vegetable broth instead of chicken broth. Pair your stew with tasty sides. Serve it with warm tortillas or crusty bread. You can also add toppings like avocado or shredded cheese. For a fresh touch, sprinkle lime juice over the stew. Fresh cilantro makes a great garnish too! These pairings bring out the flavors in the stew and make it even better. You can find the Full Recipe to help you create this delicious meal. To store leftovers, first let the stew cool to room temperature. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, consider freezing it instead. Always label the container with the date to track freshness. For freezing, pour the cooled stew into freezer-safe bags or containers. Leave some space at the top to allow for expansion. This will help keep the flavor and texture intact. It’s best to use the stew within three months. When you want to eat it, thaw it overnight in the fridge before reheating. To reheat, pour the stew into a pot and warm it over medium heat. Stir it often to help it heat evenly. If the stew is too thick, add a bit of broth or water to reach your desired consistency. You can also microwave it in a covered bowl, stirring every minute until hot. Enjoy your warm, comforting bowl of Green Chile Chicken Stew! For the full recipe, check out the earlier section. You can use canned green chiles or poblano peppers. If you want a milder flavor, use bell peppers. For a spicy kick, try serrano or Anaheim peppers. These options work well and still add great taste. Add more fresh green chiles. You can also sprinkle in some cayenne pepper or red pepper flakes. Adjust the heat slowly. Taste as you go. This way, you can find the perfect spice level for you. Yes, you can use chicken breasts. They are leaner and cook faster. However, they can dry out if overcooked. Chicken thighs have more fat, making them juicy and tender. Choose based on your taste and cooking style. This stew will last about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools before putting it in the fridge. This helps keep the flavor fresh. Serve it with warm tortillas, rice, or cornbread. A fresh salad or avocado slices make great sides too. You can also add sour cream or cheese on top for extra creaminess. These pairings enhance the stew's flavors and make a full meal. In this post, we covered how to make Green Chile Chicken Stew. We discussed essential ingredients like chicken, green chiles, and decisive spices. You learned the cooking steps, from sautéing to simmering, to build flavor. I also shared tips for adjusting the recipe to fit your needs. Remember, you can customize this stew to your taste. Whether spicy or mild, it’s a great meal. Enjoy making it your own!](https://stirredrecipes.com/wp-content/uploads/2025/07/001b0af0-ccf0-4410-9c3d-f51643bf757c-300x300.webp)