This comforting chicken stew is packed with bright, zesty flavors from fresh green salsa, making it a perfect meal for any day of the week. It’s easy to make and sure to warm you up from the inside out.
Prep Time20 min
Cook Time1 hr 25 min
Total Time1 hr 45 min
Difficulty
Hard
Helpful Cooking Tips
Use fresh tomatillos for the salsa to get the best tangy flavor.
Simmer the stew slowly to let the chicken absorb all the spices and salsa.
Adjust the heat by adding more or less chili depending on your taste.
Ingredients
0/13
Why This Dish Is So Satisfying
This dish offers a perfect balance of tender chicken and zesty green salsa. It’s comforting yet bright, making it a great meal for any season. The flavors blend beautifully, creating a hearty and satisfying experience.
Step 1
Heat a teaspoon of oil in a Dutch oven over medium heat. Toss in half of the chopped onion and half of the poblano pepper, stirring occasionally for about 3 to 4 minutes until they soften. Add the garlic and cook for another minute until you can really smell it. Pour in a little water to deglaze the pan, scraping up any tasty bits stuck to the bottom.
Step 2
Add the chicken along with a quarter of the jar of salsa verde, a teaspoon each of cumin and chile-lime seasoning. Turn the heat down to medium-low and let everything simmer gently for 15 to 20 minutes, until the chicken is cooked through and no longer pink inside (you can check with a thermometer—it should read 165°F).
Step 3
Take the chicken out and shred it with two forks. Put it back into the pot, then add the rest of the onion and poblano pepper, the remaining salsa verde, cumin, and chile-lime seasoning. Stir in the cannellini beans, green chiles, and a handful of fresh cilantro. Let the stew simmer slowly for about an hour to let all those flavors meld together.
Step 4
Finally, stir in the frozen corn and a dollop of sour cream. Keep cooking just until everything is heated through, which should take around 5 minutes, then you’re ready to serve.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
How To Serve This Dish
Serve this stew over warm rice or with a side of crusty bread to soak up the sauce. A simple green salad or steamed vegetables pair nicely and add freshness to the meal.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the stew has thickened too much. It also freezes well for up to 2 months.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs work well and can add extra flavor and tenderness.
How spicy is this dish?
It has a mild to medium heat level from the poblano pepper and chile-lime seasoning, but you can adjust the spices to your taste.
Can I make this recipe in a slow cooker?
Yes, you can brown the chicken and veggies first, then combine all ingredients in a slow cooker and cook on low for 4-6 hours.
What can I use instead of cannellini beans?
Great substitutes include great northern beans or navy beans, which have a similar texture and mild flavor.
Is this stew freezer-friendly?
Yes, it freezes well. Store in an airtight container for up to 3 months and thaw in the fridge before reheating.
Can I omit the sour cream?
Absolutely, sour cream is optional and mainly adds creaminess. You can also substitute with Greek yogurt.
What can I serve with this stew?
It pairs nicely with rice, crusty bread, or warm tortillas to soak up the sauce.
How do I know when the chicken is fully cooked?
Use a meat thermometer—chicken is safe to eat when it reaches 165°F inside.
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