Mike's Spicy Green Chilie Chicken Stew

Source : Strip Chicken Meat From Bones And Shread Chop Your Vegetables Add 1/2 Cilantro Leaves And Potatoes Last Canned Goods Needed Add To Pot With All Season...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by MMOBRIEN

at : July 5, 2026

Step:

Strip chicken meat from bones and shread.
Chop your vegetables. Add 1/2 Cilantro leaves and potatoes last.
Canned goods needed. Add to pot with all seasonings.
Simmer for 30 minutes.
Add potatoes and simmer 20 minutes longer - or until potatoes are soft. In the last 5 minutes - add anything that says, "reserves." Except for cheese and cilantro.
Turn off heat and allow stew to set for 10 minutes. Then, add cheese and reserved cilantro and mix.
Serve hot with warm flour tortillas or, sturdy tortilla chips with cilantro, cheese and sour cream. Enjoy!

Ingredients

● For The Meat
1 LG Rotisserie Chicken [shreaded from bone]
● For The Canned Goods
5 (14 oz) Cans Chicken Broth
1 (10 oz) Can ROTELL Tomatoes
1 (1 Pound) Can Tomatillos [drained - crushed]
● For The Fresh Vegetables
3 Pounds Fresh Roasted Hatch Green Chilies [peeled - stems/seeds removed - chopped - reserve 1 pound - we used extra hot chiles]
1 EX LG Vidalia Onion [chopped]
6 Cloves Garlic [smashed - minced]
2 EX LG Jalapeños [seeds/membranes removed - chopped]
1 LG Bunch Fresh Cilantro [leaves - chopped - add 1/2 initially - reserve other 1/2 for your finish & garnish]
1/2 Cup Green Bell Peppers [chopped]
3 LG Potatoes [peeled - chopped]
● For The Spices
3 tbsp Ground Cumin [reserve 1 tbsp]
1 1/2 tbsp Granulated Garlic Powder [reserve 1/2 tbsp]
1 1/2 tbsp Granulated Onion Powder [reserve 1/2 tbsp]
1 tbsp Salt [or more to taste]
1/2 tsp Celery Seed
1 tsp Green Chile Powder
1 tsp Mexican Oregeno [crushed]
1/2 tbsp Fresh Ground Black Pepper
● For The Finish
1/2 Cup Mexican 3 Cheese [added last]
● For The Sides & Garnishments
Sour Cream
Shreaded Cheese
Flour Tortillas
Tortilla Chips
Fresh Cilantro
Queso Fresco Cheese