Description

This Hearty Green Chile Chicken Stew is a flavorful and warming dish featuring roasted Hatch green chiles, tender chicken thighs, fresh vegetables, and rich spices simmered to perfection. Perfect for a comforting meal, it combines smoky, spicy, and savory elements with creamy beans and fresh garnishes, served alongside warm tortillas for a complete feast.

Ingredients

Scale

Chiles

2 lbs fresh Hatch green chiles (or Anaheim/Poblano if Hatch are unavailable)
1 tbsp olive oil (for roasting chiles)

Stew

2 tbsp olive oil
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 large yellow onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 carrots, peeled and diced
2 stalks celery, diced
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional, for heat)
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) cannellini beans, rinsed and drained
Salt, to taste
Freshly ground black pepper, to taste

Garnishes and Serving

1/2 cup fresh cilantro, chopped (for garnish)
Sour cream (optional topping)
Shredded Monterey Jack cheese (optional topping)
Lime wedges (optional)
Warm tortillas (for serving)

Instructions

Roast the Green Chiles: Preheat the oven to 400°F (200°C). Place the fresh green chiles on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat evenly. Roast for 20-25 minutes, turning halfway through, until the skins are blistered and lightly charred.
Steam and Peel: Transfer the hot chiles to a heatproof bowl and cover tightly with plastic wrap for 10-15 minutes to loosen the skins. When cool enough to handle, peel off the skins, remove stems and seeds, then coarsely chop the chiles and set aside.
Brown the Chicken: While the chiles cool, heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken in a single layer (working in batches if needed) and brown all sides, about 5-7 minutes. Remove and set aside.
Sauté Aromatics: Add the remaining 1 tbsp olive oil to the pot. Add chopped onion, red bell pepper, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 8-10 minutes.
Add Spices and Garlic: Stir in minced garlic, ground cumin, dried oregano, and cayenne pepper if using. Cook for 1 minute, stirring constantly, until fragrant.
Simmer the Stew: Return the browned chicken to the pot. Add chopped roasted green chiles, chicken broth, and diced tomatoes with their juice. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30 minutes to meld flavors and tenderize chicken.
Add Beans and Finish Cooking: Stir in rinsed cannellini beans and increase heat to medium-low. Cook uncovered for 10-15 minutes until the stew thickens slightly and beans are heated through.
Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Ladle stew into bowls, garnish with fresh cilantro, and offer sour cream, shredded Monterey Jack cheese, and lime wedges as optional toppings. Serve hot with warm tortillas.

Notes

Roasting and steaming the chiles enhances their smoky flavor and makes peeling easier.
Using boneless, skinless chicken thighs keeps the meat juicy and tender during simmering.
Adjust the cayenne pepper amount based on your preference for heat or omit it altogether for a milder stew.
Warm tortillas are perfect for dipping or making small tacos with the stew.
Leftovers taste even better the next day as flavors continue to develop.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Stew
Method: Stovetop
Cuisine: Southwestern American

Keywords: green chile chicken stew, Hatch chile stew, southwestern stew, chicken and vegetable stew, hearty stew, spicy chicken stew, warm winter stew