New Mexican Green Chile Chicken Stew

An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 21 mins
• Total Time: 1 hr 46 mins
• Calories: 354 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon garlic salt
• 1 tablespoon olive oil
• 3 (14.5 ounce) cans chicken broth
• 1 medium onion, chopped
• 2 large zucchini, sliced
• 1 (15.25 ounce) can whole kernel corn, drained (Optional)
• 3 chicken breasts, cubed
• 4 medium potatoes, chopped
• 12 large Hatch green chile peppers, diced
• 2 carrots, cut into pieces

Recipe Instructions

Step 1

Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.