Albuquerque Style Green Chile Chicken Stew
A warming chicken stew featuring roasted green chile, potatoes, and tomatoes inspired by New Mexican flavors. This american southwest-inspired soups (gluten free) ready in about 55 minutes pairs chopped roasted green chiles, (14.5 oz), undrained diced tomatoes, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless, skinless, cut into 1-inch pieces chicken thighs
- 2 cups chopped roasted green chiles
- 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
- 1 can (14.5 oz), undrained diced tomatoes
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb cut chicken thighs and cook for 5-6 minutes, stirring occasionally, until browned on all sides but not fully cooked through. Remove chicken and set aside.
- Step 2: In the same pot, add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
- Step 3: Add 2 cups chopped roasted green chiles, 2 diced medium russet potatoes, 1 can (14.5 oz) undrained diced tomatoes, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir to combine.
- Step 4: Pour in 4 cups chicken broth and bring the stew to a boil. Reduce heat to low and return the browned chicken pieces to the pot. Simmer uncovered for 25-30 minutes until potatoes are tender and chicken is cooked through.
- Step 5: Taste and adjust seasoning if needed. Ladle stew into bowls and garnish each serving with 1/4 cup chopped fresh cilantro.
Frequently asked questions
How long does Albuquerque Style Green Chile Chicken Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Albuquerque Style Green Chile Chicken Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped roasted green chiles from drying out.
Can I substitute ingredients in Albuquerque Style Green Chile Chicken Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Albuquerque Style Green Chile Chicken Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Albuquerque Style Green Chile Chicken Stew gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
