Green Chile Chicken Stew

Green Chile Chicken Stew

46 Reviews 2 Pics
  • Prep

    2 h 30 m
  • Cook

    40 m
  • Ready In

    3 h 10 m
Recipe by  Georgette

“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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Adjust Servings

Original recipe yields 8 to 10 servings



  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 (46)

Rate This Recipe
Esmee Williams

Esmee Williams

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.



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!



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

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Amount Per Serving (8 total)

  • Calories
  • 401 cal
  • 20%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 27.5 g
  • 9%
  • Protein
  • 35 g
  • 70%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 420 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Roasted Green Chile Stew


next recipe:

Green Chile Chicken Enchilada Casserole