Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Green Chile Chicken Stew Recipe
Green Chile Chicken Stew keeps you warm and cozy on cold winter days through comfort stew preparations developed over months of recipe refinement. This warming recipe provides perfect cold-weather comfort through proper green chile preparation and tender chicken combinations. The cozy factor makes this essential for winter meal planning.
This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can’t handle heat!
Prep Time:
2 hrs 30 mins
Cook Time:
40 mins
Total Time:
3 hrs 10 mins
Servings:
8
Yield:
8 to 10 servings
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Ingredients
1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4 habanero peppers, seeded and minced
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes (Optional)
3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste
Directions
Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.
Nutrition Facts (per serving)
| 401 | Calories |
| 17g | Fat |
| 28g | Carbs |
| 35g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 401 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 5g | 23% |
| Cholesterol 100mg | 33% |
| Sodium 420mg | 18% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 5g | 17% |
| Total Sugars 6g | |
| Protein 35g | 70% |
| Vitamin C 36mg | 40% |
| Calcium 94mg | 7% |
| Iron 4mg | 22% |
| Potassium 951mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
