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Green Chile Chicken Stew

Rated as 4.35 out of 5 Stars

"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

3 h 10 m servings 401 cals
Original recipe yields 8 servings (8 to 10 servings)

Directions

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  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.

Nutrition Facts


Per Serving: 401 calories; 16.5 g fat; 27.5 g carbohydrates; 35 g protein; 100 mg cholesterol; 420 mg sodium. Full nutrition

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Reviews

Read all reviews 54
  1. 71 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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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 ...

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 haba...

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

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.. th...

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.

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...

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...

I have changed the name of this to "Spicy Chicken Soup". It was definitely not a stew, but a delicious soup. I added cilantro, rice, and 2 jalapenos instead of the habanero peppers. This reall...

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