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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
