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Salsa Verde Chicken Stew
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Elevate your chicken stew with zesty flavors of canned green chiles, poblano pepper, and store-bought green salsa for a delicious salsa verde twist.
Ingredients:
  • 2 teaspoons olive oil, divided
  • 1 medium onion, chopped, divided
  • 1 medium poblano pepper, chopped, divided
  • 1 clove garlic, minced
  • 2 tablespoons water, or as needed
  • 0.5 pound boneless, skinless chicken breast, cut into chunks
  • 1 (16 ounce) jar salsa verde, divided
  • 2 teaspoons ground cumin, divided
  • 2 teaspoons chile-lime seasoning, divided
  • 1 (15 ounce) can cannellini beans
  • 1 (7 ounce) can diced green chiles
  • 0.25 cup chopped fresh cilantro
  • 0.5 cup frozen corn
  • 0.33333334326744 cup sour cream
Instructions:
  • In a Dutch oven over medium heat, sizzle 1 teaspoon of oil until shimmering. Saute half of the onion and half of the poblano pepper for 3 to 4 minutes, then add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
  • Simmer chicken with salsa verde, cumin, and chile-lime seasoning on medium-low heat for 15 to 20 minutes until fully cooked and reaches an internal temperature of 165°F (74°C).
  • Shred the chicken and return it to the pot along with the remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Stir in the cannellini beans, green chiles, and cilantro. Let it simmer for 1 hour.
  • Stir in frozen corn and sour cream, cooking until heated through for about 5 minutes.

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