Hatch Green Chile Chicken Stew
This green chile chicken stew recipe features the flavors of New Mexico – roasted Hatch green chiles and white beans blended with perfectly seasoned chicken nestled in a savory Southwestern-flavored broth!
Green Chile Chicken Stew is not spicy, but has a “smoky” flavor to it and it’s ready in 30-minutes and there’s no roasting involved!
If you’ve ever been to New Mexico, then you understand the popularity (and almost snobbery) of The Hatch Chile Pepper. Those folks are big fans of their homegrown Hatch peppers, and rightfully so.
You’ll find this hearty “green” stew on every restaurant menu in some form–Hatch green chile stew (often with pork), Hatch chile sauce and Hatch chile dips and dressings.
What is a Hatch Chile Pepper?
A Hatch pepper is an elongated green pepper that is native to New Mexico.
It resembles an Anaheim pepper and is grown in the southernmost region of New Mexico called the Hatch Valley, which is just north of Las Cruces and way south of Albuquerque.
They’re typically in season in August, so if you go to the grocery store and see them, buy ’em and freeze ’em for later!
Authentic Hatch chiles are relatively mild on the Scoville Index, but once in awhile, you might get one that’s hotter than the others.
You’ll love this recipe!
This is a great way to use leftover chicken!
- Quick and Easy – bake the chicken and the stew is ready in 30-minutes! Or, use a rotisserie, deli chicken!
- No roasting involved – this recipe uses jarred or canned certified roasted Hatch chiles
- Flavorful – nice roasted chile flavor, but not too spicy
- Affordable – the ingredients are all pretty inexpensive and this goes a long way
- Healthy – beans contain a ton of soluble fiber and the chiles provide antioxidants!
Ingredients for green chile chicken stew
- White or dark meat, canned white beans, oil, cumin seeds, ground cumin, ground coriander, smoky paprika, minced garlic, onion, fresh lime juice, chicken broth and two dried bay leaves
- Two key ingredients: Roasted Certified Hatch Chiles (from a jar) and Roasted Salsa Verde, also from a jar
- Canned white beans: I use Cannellini beans, but you can use Great White Northern, or white Kidney beans as well.
- Garnish – chopped cilantro and Cotija cheese (a white Mexican crumbling cheese) and a slice of avocado and a few lime wedges
I like the Santa Fe Ole brand of roasted green chiles. You can buy them online or at The Fresh Market and Whole Foods Markets in just about every state.
As for the Roasted Salsa Verde (also known as tomatillo sauce), I like the Herdez brand. You can find this salsa brand at most retailers like Walmart and Target.
How to make it
This recipe uses 2 large seasoned baked breasts, (you can use a combination of breasts and thighs if you prefer or, just boneless skinless thighs), and yields about 6 cups of stew. Once the poultry is done, the stew itself is ready in 30-minutes.
Stovetop Method
I usually make this hearty green chile chicken stew on the stovetop, but you can make it in the slow cooker.
Bake the chicken
Lightly season with; salt ground cumin, ground coriander and smoky paprika, then cover with foil and bake at 350ºF until the internal temperature is 165ºF.
Make the stew – Stovetop Method
- Chop onions; place onions and roasted green chiles in food processor; pulse a few times and set aside
- In a large stockpot or Dutch oven, heat oil, add the onion/chile mixture and cumin seeds; cook on medium heat for 5 minutes
- Add chicken broth, garlic, ground cumin, ground coriander, garlic and Roasted Salsa Verde
- Add cooked, shredded chicken and bay leaves; reduce heat to low and cook for 15-20 minutes
- Add canned white beans with their juice, remove bay leaf and cook additional 15 minutes; taste for salt and black pepper
- Garnish with a squeeze of fresh lime juice, chopped cilantro or green onions, Cotija cheese, avocado and/or sour cream
Slow Cooker Method
Place raw, thawed chicken in slow cooker with all remaining ingredients except the canned beans; cook 4-5 hours. When it has reached an internal temperature of 165° F, remove from cooker with a fork or tongs, shred it and add it back to the slow cooker.
Add the white beans and their juice about an hour before you’re ready to serve this delicious Southwestern green chile stew!
How to identify authentic jarred Hatch chiles
Authentic Hatch chiles are trademarked and certified by The Hatch Chile Association. The ivy-league of chiles got tired of “copycats” claiming to be “Hatch” and sought legal trademark protection.
Look for this certification logo printed on the jar or can.
Even the yellow and green “Hatch™ brand” green chiles cannot claim its chiles are “Hatch.” That’s how serious the New Mexican Hatch growers are about their precious chile peppers, and rightfully so.
Recipe FAQ’s
If you cannot find either of these key ingredients, substitute the roasted chiles with diced green chiles and use the regular jarred salsa verde. The green chile stew won’t have the depth of flavor as “roasted chiles” but it will still be delicious and you’ll still have that green chile flavor!
Depends. Some batches are hotter than others. Typically, jarred roasted Hatch chile peppers (that are authentic Hatch peppers) will have a heat indicator on the label.
I use “mild” but if you want a spicier chile stew, use “medium” or “hot”
If you find the roasted green chiles a bit too spicy for you, add a dollop of sour cream. Dairy always reduces the heat in spicy dishes.
Vegetarian options for green chile chicken stew
This Hatch green chile chicken stew can easily be formulated for vegans and vegetarians by substituting vegetable broth and using black beans instead of chicken. You can also add in some diced potatoes or rice.
Storage and make ahead
Make this delicious green chile stew up to 3 days in advance. Store in an airtight container in the refrigerator until ready to reheat. For best results, reheat on the stovetop; stew may thicken upon storage and you might have to add a little water.
Freeze in an airtight container for up to 6 months.
How to freeze Hatch chile peppers
- I buy Hatch peppers when they’re in season, usually in August-when it’s too hot for green chile chicken stew! So I freeze the peppers in an airtight plastic bag until cooler weather hits Texas!
- Do not rinse the peppers before you store them; just toss ’em in a bag and pop in the freezer.
- If you want, you can roast the peppers first, then freeze them the same way as fresh. Broil them in the oven or over direct heat (grill); they will turn black and that’s okay.
- Then, immediately place them in a paper or plastic bag to trap the steam. Once they’re cooled, peel and seed them but do not do this under running water or you’ll wash away the flavor!
- You can finely chop them or store them whole in an airtight container and freeze up to 6 months.
I like to serve Hatch green chile chicken stew on a chilly night, with a side of warm tortillas or crunchy tortilla chips!
Related recipes:
- Mexican food favorites
- Texas Chili
- Chicken Tortilla Soup
- Tex-Mex Sour Cream Sauce
- Red Enchilada Sauce
- Easy Authentic Mexican Rice
- Restaurant-quality Canned Refried Beans
- Slow Cooker Adobo Chicken
- How to Fix Over Salted Foods
Hatch Green Chile Chicken Stew
Equipment
- Food Processor
Ingredients
Soup Ingredients
- 2 lbs. chicken (about 2 lbs.) , about 2 large chicken breasts; cooked and shredded; (use white or dark meat)
- 1 tablespoon oil , canola or vegetable
- ½ cup chopped sweet yellow onion
- 4 cups chicken broth
- 1½ cups Roasted Green Chiles (I like Santa Fe Ole brand of roasted Hatch chiles)
- 1 cup Roasted Salsa Verde (Herdez brand or other)
- 2 15.8 oz. canned white beans with juice ; do not drain; use (Great White Northern, White Kidney or Cannellini beans)
- 1 teaspoon cumin seed
- 1 teaspoon paprika (smoky) for chicken seasoning
- 2 teaspoons ground cumin (divided) 1 tsp. for chicken seasoning; 1 tsp. for broth
- 2 teaspoons ground coriander (divided) 1 tsp. for chicken seasoning; 1 tsp. for broth
- 1 teaspoon kosher salt for chicken seasoning
- 1 teaspoon minced garlic
- 2 dried bay leaves
- juice from one small lime
- salt and pepper to taste
- garnish Cotija cheese, cilantro, avocado, sour cream (optional)
Seasoning Blend for Chicken
- 1 teaspoon of each: ground cumin, ground coriander, smoky paprika, salt; Sprinke evenly over both sides of breast or over shredded deli chicken
Instructions
Prepare the Chicken
- Lightly oil baking dish; preheat oven to 350ºF
- Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat (see Recipe Notes below)1 teaspoon of each: ground cumin, ground coriander, smoky paprika, salt; Sprinke evenly over both sides of breast or over shredded deli chicken
- Place in a lightly oiled baking dish; cover with foil and bake until it reaches an internal temperature of 165º F (this usually takes about 45 minutes–depending upon your oven)
- Once it's done, shred and set aside
Prepare the Stew Broth
- Chop onions
- Add chopped onions and roasted green chiles to food processor; pulse a few times and set aside½ cup chopped sweet yellow onion, 1½ cups Roasted Green Chiles
- Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes1 tablespoon oil, 1 teaspoon cumin seed
- Reduce heat to medium and add chicken broth, garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and salsa verde; cook for 5 minutes4 cups chicken broth, 1 cup Roasted Salsa Verde, 1 teaspoon minced garlic
- Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes2 lbs. chicken (about 2 lbs.), 2 dried bay leaves
- After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste2 15.8 oz. canned white beans with juice, salt and pepper to taste
- Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheesejuice from one small lime, garnish Cotija cheese, cilantro, avocado, sour cream
Notes
- Place chicken and all ingredients EXCEPT the canned beans and their juice into slow cooker. Make sure there is enough water or broth to cover the chicken completely.
- If you cannot find either of these key ingredients, substitute the roasted chile peppers with diced green chiles and use the regular salsa verde. The stew flavor will not taste as “roasty” but it will still be delicious!
- If you find the roasted chile peppers a bit too spicy for you, add a dollop of sour cream to the soup. Dairy always reduces the heat in spicy dishes.
Nutrition Estimate
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
This was very good! (Even though I forgot the lime.😐). My brother agrees.
I’m a New Mexican native and I made this recipe after just getting my new batch of Hatch Chile. Outstanding recipe. Ignore the rude comment from one reviewer. We’re not food snobs here.
Thank you, Tina!
My wife was half Mexican. I was raised in California. I know nothing of New Mexican cuisine.
Still, this is an excellent recipe. My many Mexican friends and relatives would agree.
Forget that rude bugger!
Your recipe flies red, white, and green.
Texans really need to stay away from pretending they know anything about New Mexican cuisine. Many errors in the background story, and the ingredients are not right for a green chile chicken soup. Looking elsewhere to use my hatch green chile stash. Need to call this recipe, even if it’s a good one, something else and stop pretending that you’re some sort of New Mexican chile expert! Integrity matters.
Manners matter, too. I never claimed to be an “expert” on New Mexican cuisine so why don’t you take your rude self and move on? If you had tried the recipe and had comments, I’d gladly address them here. But considering you didn’t make the recipe and left a hateful message, I’ll assume you weren’t raised on sweet tea. Take your stash of Hatch chiles and move on, Suzanne or Marie or whomever you are.
I used your recipe as my base and had to tweak it quite a bit because I’m an American living in Australia, and it turned out amazing. I was happy to find a green salsa from the USA sold here (Desert Pepper) with roasted New Mexican green chiles as the main ingredient, and tomatillos. To get more roasty flavor I fire roasted fresh whole jalapenos, green bell pepper and tomatoes to add to the stew as well. I also added a bunch of fresh cilantro chopped in the food processor with the tomatoes to add to the stew, simmered the stew for about an hour and I thickened the stew with a cornstarch slurry at the end. Served it with warm tortillas, avocado, sour cream, shredded mozzarella/cheddar mix and chopped cilantro. My husband and brothers had 2 massive bowls each and then topped with eggs the next morning. It was super good and gave me a taste of home. Thank you for this wonderful recipe!!!
Oh wow! That sounds delicious! Thank you for sharing this!
I love to make this on cold days! Fun to make and very satisfyingly tasty!
Loved this soup. Making it for 2nd time 2 Sundays in a row. I added a drained can of corn to it. So tasty. Thank you.
Oh what a great idea! Thank you for sharing!