Easy Salsa Verde Chicken Stew Recipe

Ingredients

• 2 teaspoons olive oil, divided
• 1 medium onion, chopped, divided
• 1 medium poblano pepper, chopped, divided
• 1 clove garlic, minced
• 2 tablespoons water, or as needed
• 0.5 pound boneless, skinless chicken breast, cut into chunks
• 1 (16 ounce) jar salsa verde, divided
• 2 teaspoons ground cumin, divided
• 2 teaspoons chile-lime seasoning, divided
• 1 (15 ounce) can cannellini beans
• 1 (7 ounce) can diced green chiles
• 0.25 cup chopped fresh cilantro
• 0.5 cup frozen corn
• 0.33 cup sour cream

Instructions

1. Heat 1 teaspoon of oil in a Dutch oven over medium heat. Add 1/2 of the chopped onion and 1/2 of the diced poblano pepper; cook, stirring occasionally, for 3 to 4 minutes until softened. Add minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with a splash of water.
2. Add chicken, 1/4 jar of salsa verde, 1 teaspoon of ground cumin, and 1 teaspoon of chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is cooked through and the juices run clear, approximately 15 to 20 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).
3. Remove chicken from the pot and shred it with two forks. Return the shredded chicken to the pot along with the remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Stir in the drained cannellini beans, diced green chiles, and chopped cilantro. Simmer for 1 hour, allowing the flavors to meld.
4. Stir in frozen corn and a dollop of sour cream; cook until heated through, approximately 5 minutes before serving.

Nutrition

• Calories: 288 kcal
• Fat Content: 9 g
• Fiber Content: 6 g
• Sugar Content: 8 g
• Sodium Content: 1405 mg
• Protein Content: 18 g
• Cholesterol Content: 38 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g