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.
