Green Chile Chicken Stew #dinner #shrimp #noodle #chicken #healthylunch

On the not insignificant rundown of reasons I was so eager to move back to my home territory of Texas, 'nourishment' was very high. What's more, some place, underneath the subheading of nourishment, 'Incubate green chile season' discovered its place.

While Hatch chiles originate from New Mexico, Texas imports a decent amount of them, as we are known to cherish our chiles. Green chile chicken enchiladas for two, anybody?

At the point when my folks revealed to me that Central Market was facilitating their yearly Hatch chile fest, and the monster pivoting drum roasters were in full-power, I got my significant other and little girl to see the sights. Furthermore, to eat them, as well!

After green chile cheeseburgers, green chile quesadillas, green chile queso, and green chile Po' young men, they see the light. Welcome my little child and spouse, two new chile heads, to the club, it would be ideal if you

Bring forth green chiles merit commending every year. I purchased two one-pound bundles of the cooked ones, and pushed green chiles into nearly all that we had for supper a week ago. While blending green chiles into my macaroni and cheddar formula is incredible, this green chile chicken stew is the place it's at.

Also try our recipe : Gluten Free Chicken and Dumplings #dinner #easy #chicken #recipes #food

Ingredients :

• 1 tablespoon neutral oil
• 1/2 yellow onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 3 cups chicken broth
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 large Russet potato, peeled and chopped
• 1/2 cup (8 ounces) diced fire-roasted Hatch green chiles*
• 1 large chicken breast
• 1/2 cup frozen corn kernels
• fresh cilantro, for serving
• fresh lime wedges, optional, for serving

Instructions :

1. In a small 3-quart soup pot, heat the oil over medium-high heat.
2. Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes.
3. Next, stir in the minced garlic and cook for 30 seconds.
4. Add the chicken broth, salt, pepper, chopped potatoes, and green chiles to the pot. Bring the mixture to a simmer.
5. Add the chicken breast (whole), cover and let cook until it's done, about 15 minutes. Remove the chicken to a cutting board, and use two forks to shred the meat. Add it back to the pot.
6. Stir in the frozen corn and let everything cook on a gentle simmer for about 5 more minutes.
7. Divide between two soup bowls, and serve garnished with fresh cilantro and lime wedges.

Source : bit.ly/39tLKIE

Read more our recipe : VEGETARIAN CHILI #dinner #chili #vegetarian #recipes #healthy