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Recipe: Green Chile Chicken Stew

Warm Up to This Tasty Stew

3 cups red potatoes, cut into 1/2 inch cubes
1 Tbsp. Olive Oil
1 pound chicken breast cut into 1/4 inch pieces
1/4 cup flour
1-quart chicken stock
1 clove garlic, chopped
1.5 cups frozen corn
16 oz. El Pinto Green Chile Sauce
1 can diced tomatoes
1 can black beans

Pre-cook potatoes in boiling water for 10 minutes. Heat oil in a one-gallon pot, add the chicken, and stir until cooked. Add flour and stir well. Add chicken broth and bring to a boil. Add garlic, corn, El Pinto Green Chile Sauce, potatoes, tomatoes, and beans. Reduce heat and simmer for 5 minutes. Salt and pepper to taste.


Originally this recipe is El Pinto’s, however, I added tomatoes and black beans for a hearty stew.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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