Rating: 4.5 stars 4.2
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
1 hr 21 mins
total:
1 hr 46 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Note:

Instead of fresh chiles, you can use two 4-ounce cans or a 7-ounce package of frozen chopped green chiles.

Nutrition Facts

354 calories; protein 22.4g; carbohydrates 59.3g; fat 5.1g; cholesterol 36.8mg; sodium 1843.5mg. Full Nutrition
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