New Mexican Green Chile Chicken Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty stew featuring tender chicken in a smoky green chile sauce, perfect for a cozy meal. This new mexican-inspired one pot ready in about 60 minutes pairs chicken thighs, (14 oz) diced tomatoes, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 40 min Serves 6 New Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp pepper.
  3. Step 3: Add 1.5 lbs chicken thighs to the pot and brown on both sides for 4-5 minutes per side, then add 2 medium roasted and chopped green chiles, 1 can (14 oz) diced tomatoes, and 2 cups chicken broth. Bring to a simmer.
  4. Step 4: Reduce heat to low, cover, and let simmer for 30 minutes. Stir in 1 can (15 oz) drained and rinsed black beans and cook for an additional 10 minutes until the chicken is tender and flavors meld.

Frequently asked questions

How long does New Mexican Green Chile Chicken Stew take to make?

Total time is about 60 minutes (20 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 New Mexican 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 chicken thighs from drying out.

Can I substitute ingredients in New Mexican 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 New Mexican Green Chile Chicken Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with New Mexican Green Chile Chicken Stew?

New Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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