Salsa Verde Chicken Stew

Canned green chiles, a poblano pepper, and a jar of store-bought green salsa adds zesty flavor to this easy recipe for salsa verde chicken stew.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 288 Calories

Ingredients

• ⅓ cup sour cream
• ¼ cup chopped fresh cilantro
• 1 clove garlic, minced
• 1 (7 ounce) can diced green chiles
• 2 tablespoons water, or as needed
• 1 (15 ounce) can cannellini beans
• ½ cup frozen corn
• 2 teaspoons olive oil, divided
• 2 teaspoons ground cumin, divided
• 1 medium onion, chopped, divided
• 1 medium poblano pepper, chopped, divided
• ½ pound boneless, skinless chicken breast, cut into chunks
• 1 (16 ounce) jar salsa verde, divided
• 2 teaspoons chile-lime seasoning, divided

Recipe Instructions

Step 1

Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.

Step 2

Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 3

Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.

Step 4

Add frozen corn and sour cream; cook until heated through, about 5 minutes.