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Cozy Hatch Green Chili Chicken Stew: Easy 30-Minute Dinner

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A quick and comforting stew made with tender chicken, smoky hatch green chilies, and a creamy broth. Perfect for busy weeknights, this 30-minute recipe delivers bold flavor with simple ingredients.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 (12-ounce) can hatch green chilies, chopped
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup whole milk or half-and-half
  • 1 cup frozen corn kernels
  • 1 (15-ounce) can white beans, drained and rinsed
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Shredded cheddar or Monterey Jack cheese (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and optional jalapeño, and cook for another minute until fragrant.
  2. Add the cumin, smoked paprika, and oregano to the pot. Stir constantly for about 30 seconds to bloom the spices.
  3. Sprinkle the flour over the onion mixture and stir well. Cook for 1-2 minutes, stirring constantly, until the flour is fully incorporated and starts to turn a light golden color.
  4. Slowly pour in the chicken broth while whisking to prevent lumps. Add the can of hatch green chilies (with their juices) and stir to combine. Bring the mixture to a gentle simmer.
  5. Nestle the chicken breasts or thighs into the simmering broth. Reduce the heat to medium-low, cover the pot, and let it cook for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  6. Using tongs, transfer the cooked chicken to a cutting board. Let it rest for a minute or two, then shred it with two forks. Return the shredded chicken to the pot.
  7. Stir in the milk or half-and-half, frozen corn, and drained white beans. Let the stew simmer for another 5 minutes, uncovered, until everything is heated through. Taste and adjust salt and pepper.
  8. Remove the pot from the heat. Ladle the stew into bowls and top with your favorite garnishes: cilantro, sour cream, shredded cheese, and a squeeze of lime juice.

Notes

For a thicker stew, mash some white beans before adding. To prevent curdling, keep the heat at a gentle simmer when adding dairy. This stew freezes well; leave out dairy before freezing and add when reheating.

Nutrition

Keywords: hatch green chili chicken stew, easy chicken stew, 30-minute dinner, hatch chili recipe, comfort food, weeknight dinner, creamy chicken stew

Find it online: https://spoonette.com/cozy-hatch-green-chili-chicken-stew-easy-30-minute-dinner/