Easy Green Chile Chicken Stew

Votes: 2
Rating: 5
You:
Rate this recipe!
Created by: FeedFeed

Prep Time

Cook Time

30Minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Prep Time

Cook Time

30Minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Easy Green Chile Chicken Stew

Votes: 2
Rating: 5
You:
Rate this recipe!
Created by: FeedFeed

Prep Time

Cook Time

30Minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Prep Time

Cook Time

30Minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Ingredients

  • 1 large yellow onion chopped
  • 1 pound tomatillos husked and quartered
  • 1 bunch cilantro divided
  • 2 chopped jalapenos
  • 3 cloves peeled garlic
  • 1 tbsp. olive or canola oil
  • 1 tsp. dried oregano
  • 2 cans chopped green chiles (4 oz. cans)
  • 6 cups Pacific Foods Organic Chicken Bone Broth
  • 4 ears corn with kernels removed reserve cobs
  • 2 pounds boneless, skinless chicken (breasts or thighs) (or 4 cups cooked chicken shredded or diced)
  • 1 bunch sliced radishes
  • 2 diced avacados
  • tortilla chips for serving
  • lime slices for serving

Instructions

  1. Make sofrito by adding onion, tomatillos, jalapenos garlic and half of cilantro to a blender or food processor and process until smooth. Alternatively chop everything finely by hand.
  2. In a sauce pan (with a tight fitting lid) heat the olive oil over medium heat. Add sofrito and cook for about 5 minutes. Stir in oregano, chopped green chiles corn cobs and bone broth and bring to a boil. Reduce heat to a simmer and add chicken*. (If using pre-cooked chicken, add that after the soup simmers, when you add the corn kernels).
  3. Cover and cook at a gentle simmer over medium low heat for about 20 minutes, stirring occasionally, until cooked through. Remove the chicken from the pot and set aside to cool. Remove cobs.
  4. Stir the corn kernels into the soup, then once cool, shred the chicken and return that to the pot as well.
  5. Season to taste with salt and pepper and serve topped with the reserved cilantro, radishes, avocados, tortilla chips and greek yogurt.

Ingredients

  • 1 large yellow onion chopped
  • 1 pound tomatillos husked and quartered
  • 1 bunch cilantro divided
  • 2 chopped jalapenos
  • 3 cloves peeled garlic
  • 1 tbsp. olive or canola oil
  • 1 tsp. dried oregano
  • 2 cans chopped green chiles (4 oz. cans)
  • 6 cups Pacific Foods Organic Chicken Bone Broth
  • 4 ears corn with kernels removed reserve cobs
  • 2 pounds boneless, skinless chicken (breasts or thighs) (or 4 cups cooked chicken shredded or diced)
  • 1 bunch sliced radishes
  • 2 diced avacados
  • tortilla chips for serving
  • lime slices for serving

Instructions

  1. Make sofrito by adding onion, tomatillos, jalapenos garlic and half of cilantro to a blender or food processor and process until smooth. Alternatively chop everything finely by hand.
  2. In a sauce pan (with a tight fitting lid) heat the olive oil over medium heat. Add sofrito and cook for about 5 minutes. Stir in oregano, chopped green chiles corn cobs and bone broth and bring to a boil. Reduce heat to a simmer and add chicken*. (If using pre-cooked chicken, add that after the soup simmers, when you add the corn kernels).
  3. Cover and cook at a gentle simmer over medium low heat for about 20 minutes, stirring occasionally, until cooked through. Remove the chicken from the pot and set aside to cool. Remove cobs.
  4. Stir the corn kernels into the soup, then once cool, shred the chicken and return that to the pot as well.
  5. Season to taste with salt and pepper and serve topped with the reserved cilantro, radishes, avocados, tortilla chips and greek yogurt.