Denver-Style Green Chile Chicken Stew

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, smoky stew with tender chicken and roasted green chilies, simmered to rich perfection. This Southwestern-inspired soup recipe, ready in about 55 minutes, pairs chicken thighs, roasted green chilies, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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.

Prep: 20 min Cook: 35 min Serves 6 Southwestern cuisine 380 cal/serving

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Ingredients

1.5 lbs, bone-in, skin-on chicken thighs
1 cup, chopped roasted green chilies
1 can (14 oz) diced tomatoes
2 cups chicken broth
1, finely diced onion
3 cloves, minced garlic
1.5 cups diced potatoes
1 tsp cumin
1/2 tsp chili powder
2 tbsp olive oil

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then brown on all sides for 5-6 minutes until golden; remove and set aside.
Step 2: Add diced onion to pot and cook for 3 minutes until softened. Stir in minced garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
Step 3: Add roasted green chilies, diced tomatoes (with juice), chicken broth, and potatoes to the pot. Return chicken thighs to pot, ensuring they're submerged.
Step 4: Bring to a gentle simmer, cover, and cook for 25 minutes until chicken is tender and potatoes are fork-tender.
Step 5: Remove chicken thighs, shred meat from bones, and return to pot. Simmer uncovered for 5 more minutes to thicken slightly before serving.