Green Chile Chicken Stew Recipe -
Green Chile Chicken Stew Recipe
  • READY IN 3+ hrs

Green Chile Chicken Stew

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    2 hrs 30 mins
  • COOK

    40 mins

    3 hrs 10 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2003

This recipe was good. I was too scared to add the habenero peppers since I thought it would make it too spicy for my guests. I added jalepeno peppers instead which did not add much flavor. Next time I prepare this recipe I am going to follow the directions 100% -- I think that it will turn out better.

Most Helpful Critical Review
Oct 20, 2004

I didn't find this to be thick enough to be stew, more of a soup really.

Dec 28, 2009

I added chicken boullion and replaced the tomatoes with Ro-Tel. It was absolutely wonderful. After 7 years this is still highly requested. Depending on who's eating it I might leave out the habaneros, regular, mild or hot Ro-tel and always thicken it up with flour and chicken broth. Clears a stuffed nose better that any medication!

Dec 09, 2003

This is really good and so easy. I used HOT frozen green chile instead of the canned and habanero. Served with tortillas. Yummy.

Sep 16, 2005

Great stew! I used savory instead of marjoram. I also used 2 cans of Rotel. I added a can of cream of chicken soup and used about 3-4 T. of cornstarch to thicken it.

Feb 25, 2005

This is good, but when I think of stew, I think of something thicker than this. All the flour did was make the broth very slightly opaque. Maybe the recipe needs a more precise amount of water or a water to flour ratio. I used 2 serranos with seeds instead of habaneros, and this was just about right for me. It warmed my lips and the back of my throat without scalding anything. Overall, excellent combo of flavors. Served with Mexican cornbread and also with Baked Tostitos. I liked it better with the Tostitos, but my cornbread was a little too moist for this soup. It needs a dry bread.

Sep 26, 2008

Excellent start… I added 1 bunch cilantro, 5 green onions, juice of 3 limes and 2 tbl. cider vinegar. If you can, use fire roasted Hatch green chilies…. (I purchase one case of hot a year.. they freeze well).. I added 3 cups….

Oct 05, 2003

Couldn't locate the habaneros, so substituted fresh jalapenos instead. Was surprised that it wasn't too hot for those who couldn't handle really spicy food. The family raved over it! This will definitely be a repeated recipe


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 35 g
  • 70%
  • Sodium
  • 420 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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