Ingredients for Green Chile Chicken Stew
- Whole Chicken
- 1 medium onion (quartered), 1/2 medium onion (diced)
- Celery
- 4 cloves
- Seasoning Salt
- 2 bay leaves
- Garlic Cloves
- Whole Black Peppercorn
- 8 cups water
- 2 tbsp butter
- Fresh Mushrooms
- 1 medium carrot (diced)
- Tomatoes
- 1 medium zucchini (diced)
- Cream Of Chicken Soup
- 2 medium potatoes (diced)
- Anaheim Chili
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How to Make Green Chile Chicken Stew
- In a large pot or Dutch oven, combine 1.5 lbs boneless, skinless chicken breasts, 8 cups water, 1 medium onion (quartered), 2 celery stalks (roughly chopped), 4 cloves, 1 tsp seasoned salt, 2 bay leaves, 2 cloves garlic (crushed), and 1 tsp black peppercorns.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
- Remove chicken from pot and let cool completely. Once cool, shred chicken, discarding bones and skin.
- Strain the chicken broth, reserving about 4 cups for the stew. Refrigerate the remaining broth for later use.
- In a large skillet, melt 2 tbsp butter over medium heat. Add 8 oz mushrooms (sliced) and 1/2 medium onion (diced) and sauté until lightly browned (about 5 minutes).
- Add 2 cups of the reserved chicken broth to the pot. Add 2 medium potatoes (diced), 1 celery stalk (diced), 1 medium carrot (diced), and bring to a simmer.
- Simmer until potatoes, celery, and carrots are tender (about 15 minutes). Add 1 medium zucchini (diced) and simmer for another 5 minutes, or until almost tender.
- Stir in 1 (10.75 oz) can diced green chiles (undrained), 1 (10.75 oz) can condensed cream of mushroom soup, the shredded chicken, and the sautéed mushrooms and onions. Simmer for 10 minutes to heat through and allow flavors to meld.
- Season with additional salt and pepper to taste. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
39g
Fat
98g
Carbs
12g