New Mexican Green Chile Chicken Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

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.

Ingredients

• 1.5 lbs chicken thighs
• 2 medium, roasted and chopped green chiles
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz), drained and rinsed black beans
• 2 cups chicken broth
• 1 large, diced onion
• 3 cloves, minced garlic
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp olive oil

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.