Green Chili Chicken Stew is packed with chicken, onions, poblano, white beans and spices to make an easy weeknight meal!
I wanted to make this recipe as quick as possible, so for the green chili sauce, I used one made by Siete. But, you can also use my homemade green enchilada sauce recipe in my cookbook.
I also cut time by using Jovial cannellini beans. They are the only company that I know of that soaks the beans before cooking them. Of course, it’s more expensive than buying dry, but you also save yourself a lot of time!
Here are some additional stew and soup recipes that you might enjoy:
Lemon Chicken and Vegetable Soup
Creamy Tomato Soup
Cream of Vegetable Soup
Lentil, Carrot and Kale Soup
Green Chile Chicken Stew
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: main dish
- Diet: Gluten Free
Ingredients
For the Stew:
2 tbs. Ghee
1 large poblano, seeded and chopped
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 tsp. grey Celtic sea salt
1 tsp. ground cumin
1/2 tsp. ground coriander
4 cups bone broth or meat stock
1 jar Siete green enchilada sauce
2 jars Jovial cannellini beans, drained*
3 chicken breasts
1/4 cup chopped fresh cilantro, chopped
Sour cream
Instructions
Place the ghee in a large dutch oven and melt over medium heat. Add the poblano and onion and cooking, stirring occasionally until tender, about 5 minutes. Stir in the garlic, salt, cumin and coriander and cook until fragrant, about 45 seconds.
Pour in the broth and enchilada sauce. Add the beans and chicken breasts. Bring to a simmer and cook, about 15 minutes. Using a pair of tongs, remove the chicken and place it on a cutting board. Cut the chicken into bite-size pieces and then add back to the pot.
Garnish with cilantro and sour cream. Serve immediately.
*if you prefer to use dried beans, then soak them overnight, increase the broth to 6 cups, and increase the cooking time to 4 hours.
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