Chicken Stew with Green Salsa

Ingredients 0/13

Step 1

Heat a teaspoon of oil in a Dutch oven over medium heat. Toss in half of the chopped onion and half of the poblano pepper, stirring occasionally for about 3 to 4 minutes until they soften. Add the garlic and cook for another minute until you can really smell it. Pour in a little water to deglaze the pan, scraping up any tasty bits stuck to the bottom.

Step 2

Add the chicken along with a quarter of the jar of salsa verde, a teaspoon each of cumin and chile-lime seasoning. Turn the heat down to medium-low and let everything simmer gently for 15 to 20 minutes, until the chicken is cooked through and no longer pink inside (you can check with a thermometer—it should read 165°F).

Step 3

Take the chicken out and shred it with two forks. Put it back into the pot, then add the rest of the onion and poblano pepper, the remaining salsa verde, cumin, and chile-lime seasoning. Stir in the cannellini beans, green chiles, and a handful of fresh cilantro. Let the stew simmer slowly for about an hour to let all those flavors meld together.

Step 4

Finally, stir in the frozen corn and a dollop of sour cream. Keep cooking just until everything is heated through, which should take around 5 minutes, then you’re ready to serve.