Smoky Green Chile Chicken Stew with Corn

By AislePrompt Test Kitchen · 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

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.

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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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