This winter has been a bit of a bother for many people this year. However, if there is one good thing about the winter season it is the hearty and heart warming soups and stews that can be made this time of year. One of my favorite is the Green Chile Chicken Stew. It is relatively simple to make, fills the home with a wonderful aroma, and warms the body and soul. Of course being the little desert rat that I am, I love the spicy heat of New Mexico Hatch Green Chile. If you prefer a milder chile pepper I would suggest an Anaheim or Big Jim Green Chile. Of course a couple small cans of Ortega green chile is also acceptable. The great thing about soups and stews is you can adjust them to your own personal preference. So, here we go.
Green Chile Chicken Stew
6 chicken breast tenders or 4 thighs, cooked and cut into 1/2 inch pieces.
6 cups chicken stock ( I use 1 1/2 Tbsp chicken soup base in 6 cups water)
4 medium red potatoes (russets will also work but will be softer)
2 roasted Hatch Green Chilies seeded and chopped (you can also use 1 – 2 cans chopped green chilies depending on your tolerance for heat)
1 14.5 oz can diced stewed tomatoes with chilies and spices
1 14.5 oz can whole kernel corn
2 Tbsp olive oil
3 Tbsp flour
Salt, pepper, and garlic to taste
In a stock pot, heat olive oil.
Add flour and whisk into a roux.
Serve with warm flour tortillas.