Friday, November 13, 2015

Green Chile Chicken Stew

Another green chile stew using the Hatch chiles I roasted earlier this year and froze. These babies are HOT. I used about 1/2 to 3/4 of one chile and man o' man this was spicy. Please use canned green chiles if you aren't into spicy food. Those are very mind and have a good flavor.

  • 3 cloves garlic, minced
  • 1/2 sweet onion, chopped
  • 1 package Gardein Teriyaki Chick'n Strips, save the sauce packet for later
  • 3 cups no chicken broth
  • 1/2 roasted Hatch green chile or a 4 ounce can of green chiles
  • 2 carrots, thinly sliced
  • 1/2 cup frozen whole kernel corn
  • 2 medium Yukon gold potatoes, diced into small bite-sized cubes
  • 1/4 teaspoon black pepper

Heat soup pot over medium heat. Add 1/4 cup water and sweat the garlic and onion about 2-3 minutes.

While these sweat, cut the chick'n strips into bite sized pieces.

Add chick'n and stir well.

Add the chickenless broth and the remaining ingredients.

Simmer over medium heat until vegetables are tender, about 25 minutes. Serve hot!


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