Mimbres Green Chile Chicken Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty New Mexican-inspired stew with tender chicken, roasted green chiles, and smoky spices for a warming bowl of comfort. This new mexican-inspired soups ready in about 45 minutes pairs (14.5 oz can, undrained) diced tomatoes, diced potatoes, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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, cut into 1-inch pieces boneless chicken thighs
• 2 (4 oz jar, drained) roasted green chiles
• 1 (14.5 oz can, undrained) diced tomatoes
• 2 cups diced potatoes
• 2 cups chicken broth
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro

Instructions

1. Step 1: Heat a large Dutch oven over medium heat. Add chicken pieces and cook for 5 minutes, stirring occasionally, until browned on all sides. Remove chicken and set aside.
2. Step 2: Add onion to the pot and cook for 3 minutes until softened. Stir in garlic, cumin, and oregano, cooking for 1 minute until fragrant. Add potatoes and cook for 2 minutes to coat in spices.
3. Step 3: Return chicken to pot, add diced tomatoes with juice, chicken broth, and roasted green chiles. Stir in 1 tsp salt and 1/4 tsp pepper. Bring to a simmer, then cover and reduce heat to low. Cook for 25 minutes until potatoes are tender, stirring occasionally. Stir in chopped cilantro just before serving.