Hatch Chile Chicken Stew

PREP TIME 15 mins
COOK TIME 25 mins
SERVINGS 7
  • POSTED Aug 31st, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 Tbsp DLM Pure Olive Oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp each cumin, coriander, and smoked paprika
  • salt and pepper, to taste
  • 4 cups chicken broth
  • cups Roasted Hatch Chiles, diced
  • cups Roasted Salsa Verde (Herdez brand or other)
  • 2 dried bay leaves
  • 2 (15.8 oz) cans white beans, drained
  • 1 DLM Rotisserie Chicken, shredded
  • Garnishes: Crumbled Cotija cheese, cilantro, avocado, sour cream, fresh lime wedges for squeezing

INSTRUCTIONS

1
In a large pot, heat oil and sauté onions and garlic until soft, not brown. Stir in spices and season generously with salt and pepper to taste. Let heat briefly.
2
Add chicken broth, roasted chiles, salsa verde, and bay leaves. Bring to a boil.
3
Reduce heat to a simmer and add drained beans. Using a potato masher, mash the beans several times, leaving some whole to help create a delicious texture to the soup.
4
Add shredded chicken and let simmer for 10 to 15 minutes. Taste and adjust seasoning by adding more salt and pepper if necessary. Serve hot with your choice of garnishes.

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