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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and pepper on both sides.

Step 3

Add the chicken to the pot and sear for 3-4 minutes per side, until lightly browned. Remove the chicken and set aside.

Step 4

In the same pot, add the diced onion and cook for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

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.

Step 7

Pour in the chicken broth and bring the mixture to a boil.

Step 8

Return the seared chicken thighs to the pot, reduce the heat to a simmer, and cover with a lid.

Step 9

Cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

Step 10

Remove the chicken from the pot and shred it with two forks.

Step 11

Return the shredded chicken to the stew and stir well to combine.

Step 12

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 13

Serve hot, garnished with fresh cilantro and lime wedges, if desired.

Nutrition Facts

Serving size	(2562.9g)

Amount per serving	% Daily Value*
Calories	1844.4

Total Fat 81.8g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 5058.2mg	0%
Total Carbohydrate 143.3g	0%
Dietary Fiber 23.5g	0%
Total Sugars 25.3g
Protein 148.7g	0%

Vitamin D 31.8IU	0%
Calcium 438.6mg	0%
Iron 16.9mg	0%
Potassium 4823.0mg	0%

*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.

Source of Calories

Fat: 38.7%

Protein: 31.2%

Carbs: 30.1%