Spicy Colorado Green Chile Chicken Stew

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting chicken stew with tender meat simmered in a spicy green chile broth, capturing the essence of Colorado’s signature ingredient. This American-inspired chicken recipe, ready in about 55 minutes, pairs olive oil, onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 40 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 cup roasted green chiles, chopped
4 cups chicken broth
14 oz diced tomatoes, canned
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1 cup corn kernels, fresh or frozen
1/4 cup fresh cilantro, chopped
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium onion and sauté for 4-5 minutes until translucent.
Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1 lb chicken thigh pieces and brown for 5-6 minutes until outside is no longer pink.
Step 3: Add 1 cup chopped roasted green chiles, 4 cups chicken broth, 14 oz canned diced tomatoes, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
Step 4: Bring stew to a boil, reduce heat to low, cover, and simmer for 25 minutes until chicken is tender and flavors meld.
Step 5: Stir in 1 cup corn kernels and cook uncovered for 5 minutes until corn is heated through.
Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges to squeeze over the top.