Hatch Green Chile Chicken Stew

Green chile soup garnished with avocado.

5 from 34 votes

Flavorful stew featuring Hatch chile peppers blended with savory chicken and white beans in a warm, Southwestern-flavored spiced chicken broth. No roasting involved.

Prep Time5

Cook Time45

Total Time50

Course: Appetizer, Entree, Soup

Cuisine: Southwestern

Servings: cups

Calories: 192kcal

Author: Anecia Hero

Equipment

Food Processor

Ingredients

Seasoning Blend for Chicken

1 teaspoon of each: ground cumin, ground coriander, smoky paprika, salt

Soup Ingredients

2 lbs. chicken breasts , baked and shredded
spray oil (for baking pan)
1 tablespoon oil , canola or vegetable
½ cup chopped sweet yellow onion
4 cups chicken broth
1½ cups Roasted Green Chiles (fresh or jarred) , (I like Santa Fe Ole brand of roasted Hatch chiles)
1 cup Roasted Salsa Verde (Herdez brand or other)
1 clove garlic
3 15 oz. canned white bean, drained , (Great White Northern, White Kidney or Cannellini beans)
1 teaspoon ground cumin (for broth)
1 teaspoon ground coriander (for broth)
2 dried bay leaves
salt and pepper to taste
garnish Cotija cheese, cilantro, avocado, sour cream (optional)

Instructions

Prepare the Chicken

Lightly spray oil on baking dish; preheat oven to 350ºF; cut chicken in half lengthwise and place in prepared baking dish
spray oil (for baking pan)
Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over both sides of the breasts
1 teaspoon of each: ground cumin, ground coriander, smoky paprika, salt, 2 lbs. chicken breasts
Cover with foil and bake until it reaches an internal temperature of 165º F; shred and set aside

Prepare the Stew Broth

Drain one can of white beans and add to the food processor along with chopped onions, garlic and roasted green chiles. Pulse a few times until the onion is broken down and the mixture is relatively smooth
½ cup chopped sweet yellow onion, 1½ cups Roasted Green Chiles (fresh or jarred), 1 clove garlic
Heat large stockpot with oil; add the food processor ingredients to the stockpot mixture and cook on medium high heat for about 2 minutes; stirring constantly
1 tablespoon oil
Reduce heat to medium and add chicken broth, 1 teaspoon ground cumin, 1 teaspoon ground coriander and roasted salsa verde; combine well and cook for 5 minutes
4 cups chicken broth, 1 cup Roasted Salsa Verde, 1 teaspoon ground cumin (for broth), 1 clove garlic, 1 teaspoon ground coriander (for broth)
Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
2 dried bay leaves
Add remaining two cans of drained white beans; cook additional 5-8 minutes; remove bay leaves; add salt and pepper to taste
salt and pepper to taste
Garnish with chopped cilantro and Cotija cheese
garnish Cotija cheese, cilantro, avocado, sour cream

Notes

If you use a rotisserie or deli chicken, shred it and season it with the seasoning blend before adding it to the broth.

Beans:

This recipe uses 3 cans of drained (but not rinsed) white beans. One can of drained beans is pureed in the food processor and serves as a thickening agent. The other two cans of drained whole white beans go into the broth.

Substitutions for Roasted Hatch Chiles and Roasted Salsa Verde

If you cannot find either of these key ingredients, substitute the roasted chile peppers with diced green chiles and use a 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