SALSA VERDE CHICKEN STEW

Salsa Verde Chicken Stew image

Yum, yum, yum and pretty simple. Serve this salsa verde chicken stew with additional cilantro, shredded cheese, and tortilla chips.

Provided by Tammy Doerr

Categories Chicken Stew

Time 1h45m

Yield 4

Number Of Ingredients 14

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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
½ 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
¼ cup chopped fresh cilantro
½ cup frozen corn
⅓ cup sour cream

Steps:

Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
Add frozen corn and sour cream; cook until heated through, about 5 minutes.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 34 g, Cholesterol 37.7 mg, Fat 8.5 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 3.2 g, Sodium 1404.9 mg, Sugar 7.6 g