Green Chile Chicken and Pink Bean Stew
Packed with bold flavors and a hearty blend of ingredients, this Green Chile Chicken and Pink Bean Stew is the ultimate comfort food with a southwestern twist. Tender, seared chicken thighs are simmered in an aromatic broth infused with smoky paprika, zesty green chiles, and earthy cumin, creating a rich and flavorful base that deepens with every bite. Pink beans add a creamy, protein-packed element, while fresh lime juice brightens the dish with just the right hint of tang. Ready in under an hour, this one-pot recipe is easy to prepare yet feels delightfully gourmet. Serve it steaming hot, garnished with fresh cilantro, alongside warm tortillas or crusty bread for a soul-satisfying meal the whole family will love. Perfect for weeknight dinners or meal prepping, this stew is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 cup canned diced green chiles
- 1 14.5 oz can diced tomatoes
- 2 15 oz cans pink beans (canned), drained and rinsed
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
- 1 lime, juiced
- 2 tbsp chopped fresh cilantro, for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and black pepper on both sides. Add the chicken to the pot and sear for 3-4 minutes on each side until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the diced green chiles, diced tomatoes, cumin, smoked paprika, oregano, kosher salt, and black pepper. Cook for 2 minutes to allow the spices to bloom.
Pour in the chicken broth and scrape the bottom of the pot to deglaze any browned bits. Bring the mixture to a simmer.
Return the chicken thighs to the pot, reduce the heat to low, cover, and simmer for 20 minutes.
After 20 minutes, remove the chicken from the pot and shred it using two forks.
Add the shredded chicken back to the pot along with the drained and rinsed pink beans. Stir to combine and let the stew simmer uncovered for an additional 10 minutes to allow the flavors to meld.
Stir in the lime juice and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with chopped fresh cilantro. Pair with warm tortillas or crusty bread, if desired.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5906 mg | 257% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 25.8 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 665 mg | 51% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5883 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
