New Mexican Green Chile Chicken Stew recipe

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Ingredients

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

Nutrition Info

354.1 calories
carbohydrate: 59.3 g
cholesterol: 36.8 mg
fat: 5.1 g
fiber: 9.7 g
protein: 22.4 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1843.5 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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