Pepsilluver's Chicken Green Chile Stew

Valerie Butler


I love green chiles, will put it in darn near anything. However I bought some green chile chicken stew frozen at Costco and thought it sounded good. I tried it and every mouth full was full of green chile skins. I HATE that! Decided I could do better. This is what I came up with, and everyone who has tried it loves it ! ! !


★★★★★ 1 vote

I cook for 8 but easy to dumb down.
1 Hr
1 Hr



  • ·
    knorr chicken bouillon or chicken broth/stock, amount depends on how much you want to make, and how much broth you want
  • 3 - 4
    carrots, peeled and cut as you like them
  • 2 - 3
    large potatoes, peeled and cut down as you like them
  • 4 - 5
    chicken pieces, boneless skinless, (preferable, not necessary) cut down to small pieces
  • 1 - 2
    stalks of celery diced small
  • 1 small
    onion diced up, how you like it, i do it small
  • 1 - 2
    green onion, cut real small some of the green to
  • 1 can(s)
    petite dice tomatoes, can use more, its your preference
  • 1
    large can or about 6 (roasted and peeled) green chiles, diced i do some small and some about an inch long, i also add a bunch more
  • ·
    salt, pepper to taste
  • 1 clove
    garlic, diced real small
  • 1 - 2
    jalapenos dices small, this is optional
  • ·
    water, for your broth if you use bouillon, or just to add
  • ·
    campbells cream of chicken soup, if desired

How to Make Pepsilluver's Chicken Green Chile Stew


  1. You need to start with a stock pot, a cutting board and a knife. As for the chicken, I like it frozen and then I thaw it just a bit in microwave and that makes it easier to cut the sizes I need and trim off any fat.
  2. Mix your bouillon with hot water and pour into your stock pot. Remember this is based on how much you want to make. Mine is an 8 quart stock pot, so I make a lot, I can not seem to make less even if I want to. lol Turn your burner to a medium to medium high heat. Now add your diced tomatoes. I start with chopping up carrots, celery and onion. Carrots take the longest to cook.
  3. Then I alternate with the chicken and potatoes, adding them to the pot as I go. I also finish off any further veggies that need to be cut and add them. If you would like to add the cream of chicken soup, this is also a good time. It adds a nice flavor.
  4. I buy a Large (27 oz) can of green chiles and cut them up and make sure there are NO skins on them. I cut the ends small like they are diced and the rest the length I cut 1/2" to an inch long. I use all of them plus generally some fresh as well, that were roasted and peeled. If you would like a little heat added to it, now you could add your jalapeno or pepper of your choice for the heat.
  5. Make sure all your seasonings are added. Make sure you go thru the list above and added it all. You could also add celery salt if you chose &/or a dash of chili powder. All seasonings are done to taste can even add Kitchen Bouquet. All ingredients are cut to how you would like them in your stew. I do not thicken my broth. However you can use a blender with some water, pepper and flour and or cornstarch, run the blender till smooth and add it to your boiling broth stirring constantly, till desired thickness. Can be served by itself, on rice or even on chowmein noodles. Can also eat with tortilla chips. A very good meal, and one easily customized to your tastes. It is done when your carrots and potatoes are fully cooked.

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