Smoky Green Chile Chicken Stew with Corn

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

A hearty, slow-simmered stew featuring tender chicken, roasted green chiles, and sweet corn, finished with a hint of cilantro. This mexican-inspired chicken ready in about 48 minutes pairs chicken thighs, roasted, diced green chiles, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 33 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot over medium heat, add 1 tbsp olive oil and cook 1/2 cup diced onions until translucent, about 3 minutes. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Add 1 lb chicken thighs, 4 roasted diced green chiles, 1/2 cup diced tomatoes, and 1 tsp cumin. Stir to coat, then pour in 2 cups chicken broth.
  3. Step 3: Bring to a gentle simmer, cover, and cook for 25 minutes until chicken is tender. Stir in 1 cup corn kernels and cook uncovered for 8 minutes until corn is tender.
  4. Step 4: Remove from heat and stir in 2 tbsp chopped cilantro. Season with salt to taste.

Frequently asked questions

How long does Smoky Green Chile Chicken Stew with Corn take to make?

Total time is about 48 minutes (15 min prep + 33 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 Smoky Green Chile Chicken Stew with Corn?

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 Smoky Green Chile Chicken Stew with Corn?

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 Smoky Green Chile Chicken Stew with Corn 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.

What goes well with Smoky Green Chile Chicken Stew with Corn?

Mexican chicken 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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