Southwest Chicken Green Chili Stew
Warm up with a hearty and flavorful bowl of Southwest Chicken Green Chili Stew, a comforting one-pot dish that packs a bold punch of smoky and zesty southwestern flavors. Tender, seared chicken thighs are simmered with roasted green chilies, velvety russet potatoes, and aromatic spices like cumin, smoked paprika, and coriander, all brought together with a savory chicken broth. This stew is an irresistible blend of spice and warmth, perfect for weeknight dinners or cozy gatherings. Garnish with fresh cilantro and a squeeze of tangy lime for an extra layer of brightness. With its simple preparation, this green chili chicken stew is a delicious way to satisfy cravings for southwestern cuisine.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 8 ounces green chilies, roasted and chopped (hatch chilies preferred)
- 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper on both sides.
Add the chicken to the pot and sear for 3-4 minutes per side, until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the roasted and chopped green chilies, diced potatoes, ground cumin, smoked paprika, ground coriander, and the remaining salt and pepper. Stir well to combine.
Pour in the chicken broth and bring the mixture to a boil.
Return the seared chicken thighs to the pot, reduce the heat to a simmer, and cover with a lid.
Cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the chicken from the pot and shred it with two forks.
Return the shredded chicken to the stew and stir well to combine.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 25.3 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 439 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4823 mg | 103% | |
*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.
