Chicken Chili Verde Stew Recipe

Name: Chicken Chili Verde Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, boiled and deboned, broth reserved; salt and pepper; 4 stalks celery; 2 onions quartered and separated; 3 tablespoons olive oil; 1# of tomatillos, husked and quartered; 2 jalapenos; 3 cloves of garlic; 1/2 bunch of cilantro, few sprigs reserved; 5 cups of reserved chicken broth; 2 tablespoons chili powder; 2 tablespoon cumin; 2 tablespoons Mexican oregano; 1 -2 4oz. can of HATCH diced green chilies; 1 cinnamon stick; 6 medium potatoes, peeled and cut into chunks; 1/2 bag of baby carrots; 12 oz bag frozen corn; Lime and few sprigs cilantro for garnish; Tortillas for serving

Servings: persons

1 whole chicken, boiled and deboned, broth reserved
salt and pepper
4 stalks celery
2 onions quartered and separated
3 tablespoons olive oil
1# of tomatillos, husked and quartered
2 jalapenos
3 cloves of garlic
1/2 bunch of cilantro, few sprigs reserved
5 cups of reserved chicken broth
2 tablespoons chili powder
2 tablespoon cumin
2 tablespoons Mexican oregano
1 -2 4oz. can of HATCH diced green chilies
1 cinnamon stick
6 medium potatoes, peeled and cut into chunks
1/2 bag of baby carrots
12 oz bag frozen corn
Lime and few sprigs cilantro for garnish
Tortillas for serving

1
Boil chicken with celery, 1 of the quartered onions and salt and pepper until done. Debone and set aside along with broth.
2
While chicken is cooking, place quartered tomatillos, jalapeAos, garlic and cilantro in food processor and process until coarse. Meanwhile, heat olive oil in a large pot. Add deboned chicken and heat through. Add the tomatillo mixture and saute 2-3 minutes.
3
Add chicken broth, chili powder, cumin, oregano, can of green chilies (use 2 cans if you are not afraid of heat) and cinnamon stick. Simmer for 30 minutes.
4
Remove the cinnamon stick, add the potatoes and carrots and cook until tender, about 20 minutes.
5
Add the corn and heat through.
6
Garnish with a squeeze of lime and cilantro and serve with tortillas.

958

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 whole chicken, boiled and deboned, broth reserved, salt and pepper, 4 stalks celery, 2 onions quartered and separated, and more.

Yes, Chicken Chili Verde Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chili Verde Stew

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