Best 9 Southwest Chicken Green Chili Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Savor the Bold Flavors of the Southwest Chicken Green Chili Stew**

Embark on a culinary journey to the vibrant Southwest with this enticing chicken green chili stew. This hearty and flavorful stew is a delightful blend of tender chicken, roasted green chilies, fire-roasted tomatoes, and a symphony of zesty spices. Served with a dollop of sour cream, a sprinkling of fresh cilantro, and a side of warm cornbread, this stew is sure to tantalize your taste buds and warm your soul. Whether you're a seasoned home cook or a novice in the kitchen, our carefully curated collection of recipes will guide you through the process of creating this delectable stew.

**Recipes Included:**

1. **Classic Southwest Chicken Green Chili Stew:** This traditional recipe forms the foundation of our culinary adventure. Savor the harmony of tender chicken, roasted green chilies, diced tomatoes, and a medley of spices, simmered to perfection in a flavorful broth.

2. **Slow Cooker Southwest Chicken Green Chili Stew:** Elevate your convenience with this slow cooker variation. Simply toss all the ingredients into your slow cooker, set it to low, and let the magic happen. Return home to a mouthwatering stew, ready to fill your senses with warmth and delight.

3. **Instant Pot Southwest Chicken Green Chili Stew:** Harness the power of your Instant Pot to create a quick and satisfying stew. With the touch of a button, this recipe transforms simple ingredients into a flavorful masterpiece, perfect for busy weeknights or impromptu gatherings.

4. **Vegetarian Southwest Green Chili Stew:** Delight in a meatless version of this classic dish. Tender zucchini, hearty bell peppers, and meaty mushrooms unite with green chilies, tomatoes, and spices to create a satisfying and flavorful stew that will appeal to vegetarians and meat-lovers alike.

5. **One-Pot Southwest Chicken Green Chili Stew:** Simplify your cooking with this one-pot marvel. Utilizing a single pot or Dutch oven, you can sauté, simmer, and serve your stew, minimizing cleanup and maximizing flavor.

6. **Creamy Southwest Chicken Green Chili Stew:** Indulge in a creamy and comforting variation of this beloved stew. A luscious combination of cream cheese and sour cream lends a velvety texture and richness that will leave you craving more.

7. **Healthy Southwest Chicken Green Chili Stew:** Enjoy the goodness of a healthy and nutritious stew without compromising on taste. This recipe incorporates lean chicken, a variety of colorful vegetables, and a carefully balanced blend of spices to create a wholesome and satisfying meal.

8. **Spicy Southwest Chicken Green Chili Stew:** Ignite your taste buds with this fiery rendition of the classic stew. Additional chili peppers and a touch of cayenne pepper bring a delightful kick that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWEST CHICKEN AND CHILI STEW



Southwest Chicken and Chili Stew image

Jalapeño chiles, corn, peppers, cumin and cilantro lasso the great flavors of the Southwest in this chunky stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

1 lb boneless skinless chicken breasts or thighs
2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
4 cloves garlic, finely chopped
1 to 2 medium jalapeño chiles, seeded, diced
2 teaspoons Gold Medal™ all-purpose flour
1 medium red bell pepper, diced (1 cup)
1 medium carrot, sliced (1/2 cup)
1 cup frozen corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro
1 teaspoon cornstarch
1/4 cup cold water
12 baked tortilla chips, coarsely crushed

Steps:

  • Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
  • Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
  • Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g

SOUTHWEST CHICKEN CHILI



Southwest Chicken Chili image

Chicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and keep the dish interesting. -Phyllils Beatty, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 5 servings.

Number Of Ingredients 13

1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
1 tablespoon olive oil
1 smoked ham hock
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
2 tablespoons minced fresh cilantro
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 to 1/4 teaspoon crushed red pepper flakes
Sour cream, optional

Steps:

  • In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.

Nutrition Facts : Calories 343 calories, Fat 16g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 735mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.

GREEN CHILE CHICKEN STEW



Green Chile Chicken Stew image

This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!

Provided by Georgette

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 3h10m

Yield 8

Number Of Ingredients 15

1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4 habanero peppers, seeded and minced
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes
3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste

Steps:

  • Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
  • Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 16.5 g, Fiber 4.8 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 419.6 mg, Sugar 6.1 g

NEW MEXICAN GREEN CHILE CHICKEN STEW



New Mexican Green Chile Chicken Stew image

An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.

Provided by Ingrid

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h46m

Yield 6

Number Of Ingredients 11

3 chicken breasts, cubed
1 tablespoon olive oil
1 medium onion, chopped
4 medium potatoes, chopped
3 (14.5 ounce) cans chicken broth
12 large Hatch green chile peppers, diced
2 large zucchini, sliced
2 carrots, cut into pieces
1 teaspoon salt
1 teaspoon garlic salt
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g

SOUTHWEST CHICKEN & GREEN CHILI STEW



Southwest Chicken & Green Chili Stew image

This is a wonderful stew for those cold winter months. You can also add other toppings like sour cream and cheese.

Provided by Mika G.

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast
2 1/4 cups fat free chicken broth
4 garlic cloves, finely chopped
1 (4 ounce) can chopped green chilies
2 teaspoons all-purpose flour
1 medium red bell pepper, diced
1 medium carrot, sliced
1 cup whole kernel corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 tablespoons cilantro, finely chopped
1 teaspoon cornstarch
1/4 cup cold water
12 tortilla chips, coarsely crushed

Steps:

  • Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
  • Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
  • Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1

CHICKEN GREEN CHILI STEW



Chicken Green Chili Stew image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 poblano peppers, seeded and diced
1 large onion, diced
1 tablespoon ancho chile powder
1 teaspoon ground cumin
4 cups chicken stock
One 7-ounce can fire-roasted green chiles, drained and rinsed
1 large russet potato, peeled and cubed small
Chopped cilantro, for serving, optional
Grated pepper jack cheese, for serving, optional

Steps:

  • Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
  • Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
  • Serve in bowls topped with cilantro and cheese if using.

HATCH GREEN CHILE CHICKEN STEW



Hatch Green Chile Chicken Stew image

Flavorful stew featuring roasted Hatch chile peppers blended with savory chicken and white beans in a warm, Southwestern-flavored spiced chicken broth.

Provided by Anecia Hero

Categories     Appetizer     Entree     Soup

Time 1h30m

Number Of Ingredients 18

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))
1 teaspoon of each: ground cumin, ground coriander, smoky paprika, salt; Sprinke evenly over both sides of breast or over shredded deli chicken

Steps:

  • 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)
  • 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
  • Chop onions
  • Add chopped onions and roasted green chiles to food processor; pulse and set aside
  • Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes
  • 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
  • After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste
  • Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese

Nutrition Facts : ServingSize 1 cup, Calories 388 kcal, Carbohydrate 6 g, Protein 29 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1090 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 17 g

SOUTHWEST WHITE CHICKEN CHILI



Southwest White Chicken Chili image

Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¾ cup water
1 ½ cups frozen whole kernel corn
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese

Steps:

  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
  • Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 36.6 g, Cholesterol 46 mg, Fat 9.4 g, Fiber 8.6 g, Protein 24 g, SaturatedFat 2.5 g, Sodium 719 mg, Sugar 3.5 g

SOUTHWESTERN GREEN CHILE STEW



Southwestern Green Chile Stew image

Delicious vegan stew from Jayme Heimbuch at Mother Nature Network; you won't miss the meat at all, and all the green chilies gives it a lovely tartness. Serve with lime quarters on the table for squeezing and, if you like, a sprinkling of your favorite (vegan?) cheese.

Provided by lecole54

Categories     Beans

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, minced
1 jalapeno, seeded and diced
1 red bell pepper, chopped
3 tomatoes, seeded and chopped
1 ear of corn (canned if out of season)
3 small new potatoes, cubed
1 (15 ounce) can red beans
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
2 cups vegetable stock
3 (4 ounce) cans mild green chilies

Steps:

  • 1. In a large stew pot or dutch oven, warm the olive oil over medium-high heat. Add the onions and garlic and stir. Cook until translucent. Add the jalepeño, and cook until softened.
  • 2. Add the red bell pepper and tomato and cook until softened.
  • 3. Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
  • 4. Add in all the beans and, most importantly, the green chiles. Pour in the vegetable stock until the liquid comes just to the top of the vegetables.
  • 5. Bring the stew to a boil and reduce the heat to very low. Cover and allow to gently simmer for at least 30 minutes, but the longer you let it simmer the better.

Nutrition Facts : Calories 408.4, Fat 6.3, SaturatedFat 1, Sodium 894.1, Carbohydrate 71.6, Fiber 19.1, Sugar 8.6, Protein 20

Tips:

  • Use a large pot or Dutch oven to cook the stew so that there is plenty of room for all the ingredients.
  • Brown the chicken in batches so that it doesn't overcrowd the pan and cook evenly.
  • Use a variety of vegetables in the stew, such as corn, black beans, and tomatoes, for a more flavorful and nutritious dish.
  • Simmer the stew for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Serve the stew with your favorite toppings, such as sour cream, avocado, or cilantro.

Conclusion:

This hearty and flavorful chicken stew is a perfect meal for a cold winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this stew is sure to please everyone at the table. So next time you're looking for a comforting and delicious meal, give this southwest chicken green chili stew a try.

Related Topics