Southwestern Chicken & Green Chile Stew
Prep Time
Cook Time
Total Time
An easy and versatile (& gluten free) chicken chili/stew. Great for any time of year! Make a double batch and freeze some for future cravings.
: Entree, Soup, Main Dish
Serves: 4-6
  • 1 tablespoon olive oil
  • 1 sweet yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 1 sweet potato or yam, peeled & cubed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½-1 teaspoon kosher salt
  • 2 - 15oz cans beans, partially drained (1 pinto/1 white kidney, or sub for black beans, red kidney, garbanzo, etc - any combination will work)
  • 28 oz can fire roasted diced tomatoes
  • 1.5 cups fire roasted diced green chiles (canned or fresh, mild or hot)
  • 2-2.5 cups low sodium chicken broth
  • drizzle of balsamic vinegar
  • drizzle of agave
  • 2 chicken breasts, cooked & shredded (rotisserie, baked, grilled, boiled)
  • juice of ½ a lime, or to taste + lime wedges for serving
  1. Heat a large pot over medium-high heat and warm the olive oil.
  2. Add onions and sweat them out until they are translucent.
  3. Add garlic, spices and salt on top of the onions and stir to combine. Cook for 2-3 minutes to allow the oil and spices to infuse, but be careful not to burn the garlic.
  4. Add sweet potatoes, stir and cook another minute more.
  5. Add beans, green chiles, tomatoes, broth, vinegar and agave. Bring to a boil, then cover and lower to a simmer for 30-35 minutes. Just until the potatoes are fork tender.
  6. Add the shredded chicken and lime juice at the end of the cooking process so the chicken doesn't break down too much and the lime flavor remains bright and fresh.
  7. Serve with lime wedges, chopped cilantro or fresh jalapeno slices.
Top with chopped cilantro and/or scallions, diced fresh jalapenos or sour cream. Any bean combination will work. Exclude chicken or sub vegetarian crumbles to keep it meatless. Add corn or roasted corn or use in place of beans. If it's too spicy, add more agave. Not spicy enough, add a dash of cayenne powder.
Recipe by Firefly Tales at