Green Chile Chicken Stew

Green Chile Chicken Stew

PREP TIME20 minutes

COOK TIME20 minutes

TOTAL TIME40 minutes

Ingredients

• 1 tablespoon neutral oil
• 1/2 yellow onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 3 cups chicken broth
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 large Russet potato, peeled and chopped
• 1/2 cup (8 ounces) diced fire-roasted Hatch green chiles*
• 1 large chicken breast
• 1/2 cup frozen corn kernels
• fresh cilantro, for serving
• fresh lime wedges, optional, for serving

Instructions

In a small 3-quart soup pot, heat the oil over medium-high heat.

Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes.

Next, stir in the minced garlic and cook for 30 seconds.

Add the chicken broth, salt, pepper, chopped potatoes, and green chiles to the pot. Bring the mixture to a simmer.

Add the chicken breast (whole), cover and let cook until it's done, about 15 minutes. Remove the chicken to a cutting board, and use two forks to shred the meat. Add it back to the pot.

Stir in the frozen corn and let everything cook on a gentle simmer for about 5 more minutes.

Divide between two soup bowls, and serve garnished with fresh cilantro and lime wedges.

Notes

*The chiles should already be cleaned, peeled and diced here.  If you're not using fresh chiles, use two 4-ounce cans of fire-roasted diced green chiles.