Green Chili Chicken Stew

Last Updated on September 29, 2025 by Carrie Korem, FNTP

This green chili chicken stew is a hearty, comforting recipe packed with tender chicken, poblano peppers, white beans, and spices. It’s a flavorful twist on classic chicken stew, thanks to the addition of green chili sauce that gives it a little kick while keeping things nourishing and simple. Perfect for busy weeknights, this gluten-free recipe comes together quickly while still tasting like it simmered all day.

Whether you’re new to making chicken stew or looking for a new family favorite, this recipe is easy to follow, full of nutrients, and totally satisfying.

Ingredients You’ll Need

• Ghee (or butter)
• Poblano pepper
• Onion
• Garlic
• Celtic sea salt
• Ground cumin + coriander
• Bone broth or meat stock
• Green enchilada sauce (store-bought or homemade)
• Cannellini beans (soaked and cooked, or jarred)
• Chicken breasts
• Cilantro + sour cream for serving

This combo of protein, healthy fats, and fiber-rich beans makes this chicken stew recipe both filling and blood sugar–friendly.

How to Make Green Chili Chicken Stew

1. Cook the vegetables: Melt the ghee in a Dutch oven and sauté the poblano and onion until tender. Add garlic and spices and cook until fragrant.
2. Add the broth and sauce: Stir in bone broth and green chili sauce.
3. Add the chicken and beans: Simmer until the chicken is cooked through.
4. Shred the chicken: Remove, chop into bite-size pieces, then return to the pot.
5. Finish + serve: Garnish with fresh cilantro and a dollop of sour cream.

👉 Pro tip: For extra texture and flavor, stir in some cooked gluten-free orzo (I love using Jovial brand) or soaked rice before serving. It makes the stew even heartier.

What Is in Green Chili Chicken Stew?

Chicken stew usually includes protein (like chicken breasts or thighs), broth, vegetables, and seasonings. In this recipe, we use:

• Chicken breasts for protein
• Beans for fiber and minerals
• Poblano, onion, and garlic for flavor
• Spices like cumin and coriander for warmth
• Green chili sauce to make it unique and bold

This combination makes it nourishing, satisfying, and perfect for thyroid-friendly, nutrient-dense eating.

Green Chili Chicken Stew Recipe

Ingredients:

• 2 tbsp ghee
• 1 poblano pepper, seeded + chopped
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• 1 tsp Celtic sea salt
• 1 tsp cumin
• ½ tsp coriander
• 4 cups bone broth or meat stock
• 1 jar Siete green enchilada sauce (or homemade)
• 2 jars Jovial cannellini beans, drained*
• 3 chicken breasts
• ¼ cup fresh cilantro, chopped
• Sour cream for topping

*For dried beans: soak overnight, increase broth to 6 cups, and simmer for 4 hours.

Instructions:

1. Melt ghee in a Dutch oven over medium heat. Add poblano + onion; cook 5 minutes.
2. Stir in garlic, salt, cumin, and coriander; cook 45 seconds.
3. Add broth, enchilada sauce, beans, and chicken. Simmer 15 minutes.
4. Remove chicken, chop into bite-size pieces, then return to pot.
5. Garnish with cilantro and sour cream. Serve warm.

Can You Freeze Green Chili Chicken Stew?

Yes! This green chili chicken stew recipe freezes beautifully. Simply let the stew cool completely, then store it in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop. If adding orzo or rice, it’s best to cook that fresh and stir it in when reheating.

What to Serve with Chicken Stew

This stew is delicious on its own, but here are a few of my favorite sides:

• Warm gluten-free jalapeño cornbread
• Crusty sourdough bread for dipping
• A crisp green salad for freshness
• Grain-free white dinner rolls for comfort

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

This chicken stew is easy, flavorful, and nourishing—perfect for fall and winter nights when you want a comforting meal without spending hours in the kitchen.

Green Chile Chicken Stew

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• Author: Carrie Korem, FNTP
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 6
• Category: main dish
• Diet: Gluten Free

Ingredients

Units USM

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

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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.