Description
A comforting Southwestern-inspired stew featuring tender chicken, roasted green chiles, hearty vegetables, and a rich savory broth. Perfect for cozy dinners and easy weeknight meals.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size pieces (450 g)
2 cups roasted green chiles, chopped (300 g)
2 medium potatoes, peeled and diced (about 2 cups / 300 g)
1 medium carrot, diced (½ cup / 75 g)
4 cups chicken broth (960 ml)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 cup corn kernels (150 g)
1 tablespoon lime juice (15 ml)
2 tablespoons chopped cilantro
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until softened.
Add minced garlic and cook for about 30 seconds until fragrant.
Add chicken pieces and cook for 5–6 minutes until lightly browned.
Stir in chopped green chiles, potatoes, carrot, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
Pour in chicken broth and bring the mixture to a boil.
Reduce heat to low and simmer for 25–30 minutes until the potatoes are tender.
Stir in corn and cook for an additional 5 minutes.
Add lime juice, adjust seasoning, and serve hot with chopped cilantro.
Notes
For deeper flavor, use freshly roasted green chiles if available. The stew thickens slightly as it cools, so you may add extra broth when reheating leftovers. Adjust the spice level by choosing mild or hotter green chiles depending on preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes