Flavorful stew featuring roasted Hatch chile peppers blended with savory chicken and white beans in a warm, Southwestern-flavored spiced chicken broth.
1teaspoon 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 aside
½ 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 minutes
1 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 minutes
Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
2 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 taste
2 15.8 oz. canned white beans with juice, salt and pepper to taste
Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese
juice from one small lime, garnish Cotija cheese, cilantro, avocado, sour cream
Notes
Two large chicken breasts = about 2 lbs. Season and cook the chicken first; then shred it; set asideIf you use an already cooked deli or rotisserie chicken, shred it up and sprinkle the seasonings over it before you add it to the stew.Beans:This recipe uses 2 cans of white beans but if you're not wild about beans, you can eliminate them or, add one can and see if you like the texture.Slow Cooker Method:
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.
Cook on low 5-6 hours; remove chicken from broth; shred or cut and place back into slow cookerAdd beans and juice to slow cooker about an hour before you serve.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 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.