This green chile chicken stew is one of my family’s new favorites! You can pop it in the Instant Pot or Ninja Foodi without much prep and dinner will be ready in about an hour. The Ninja Foodi is seriously my favorite kitchen appliance. I use it multiple times per week. Find yours here.
Part of what makes this green chile chicken stew so great is the depth of flavor! Part of that comes from the delicious tomato chicken bouillon. My favorite is the Knorr’s brand Caldo de Tomate, which you can find here. This is one of my favorite seasonings to use in the kitchen. Have you tried making Mexican style rice with it? Amazing!
Other Ideas and Tips
Just a heads up, but this stew is very thick, so you can adjust as necessary if you want a bit more of a brothy soup. Some suggestions I have that may help are to not drain the cans of green chile, add less rice (or omit it altogether) or leave out the black beans.
Oh! One other thing! This recipe is very easily adaptable if you don’t have a pressure cooker. You can make it in a slow cooker, or even in a dutch oven on the stove by making a few small adjustments. My favorite dutch oven is this one we received as a wedding present. It’s a staple in our kitchen!
Green Chile Chicken Stew
Ingredients
- 1 16 oz jar salsa verde
- 2 14 oz cans low sodium chicken broth
- 2 lbs boneless, skinless chicken breasts
- 1 large yellow or white onion, diced
- 8 cloves garlic, minced
- 1 red bell pepper, diced
- 1 bunch cilantro, chopped Save some for topping
- 2 4 oz cans diced green chiles, drained
- 1/2 cup basmati rice
- 1 15 oz can black beans, drained
- 1 15 oz can corn, drained
- 1 cube tomato chicken bouillon (such as Knorr’s Caldo de Tomate)
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp smoked paprika
- salt and pepper to taste
- Toppings of your choice (cheese, remaining cilantro, green onion, salsa, tortilla strips, etc.)
Instructions
- Add a drizzle of olive oil to your Ninja Foodi or Instant Pot using the saute setting on medium high. When oil has heated, add onion, garlic, and bell pepper and saute until just slightly softened and fragrant.
- Add salsa and broth to your pressure cooker and change to the saute setting on high. Bring to a boil.
- Add all other ingredients, stirring well to combine.
- Switch the pressure cooker to the pressure cooking setting on high for 15 minutes. When it’s finished cooking, allow the mixture to naturally release for 20 minutes and then quick release any remaining pressure.
- Transfer chicken breasts to a deep bowl or cutting bowl to shred. Once shredded, return to the pot and stir until well mixed. If there is too much liquid leftover, you may want to boil it off using the saute method on medium high, stirring frequently.
- Serve hot with toppings of your choice.
Notes
Thanks so much for reading! I hope you enjoy this recipe as much as we did. If you want to see more of my recipes, feel free to check out my recipes page here, or subscribe for weekly updates. If you try this dish, please leave a comment below and let me know what you think! Have a great day 🙂
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