Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Chicken Tomatillo Stew

4.7
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
4 servings
Lunch
Chicken Tomatillo Stew
Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 1 (4 ounce) can Hatch chile peppers
  • 2 cloves garlic, minced
  • 1 pound fresh tomatillos, husked and chopped
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 pound cooked, shredded chicken breast
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.75 ounce) can cream-style corn
  • 1 1/2 teaspoons taco seasoning mix
  • 1 1/2 teaspoons chicken soup base (such as Better than Bouillon®)
  • 1/2 teaspoon ground cumin
  • salt and ground black pepper to taste
Instructions
1
Preheat a Dutch oven over medium heat, allowing the oil to warm up. Introduce the onion into the pot and cook until it becomes clear, taking around 5 minutes to achieve this. Next, add the Hatch chiles and garlic; continue cooking until they emit a pleasant aroma, approximately 1 minute later.
2
Introduce the tomatillos, broth, and diced tomatoes along with green chiles into the pot. Bring the mixture to a rolling boil before reducing the heat and cooking until all vegetables are tender, taking around 10-15 minutes to accomplish this.
3
Using an immersion blender, puree the mixture until it reaches a smooth consistency.
4
Add the chicken to the pot along with pinto beans, corn, taco seasoning, chicken base, and cumin. Reheat the mixture to a boil before reducing the heat and letting it simmer for 20 minutes.
5
Season with salt and pepper to taste before serving the dish.