Ingredients
Method
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds more, stirring constantly.
- Season the chicken thighs on both sides with the cumin, oregano, salt, and black pepper. Add the seasoned chicken thighs to the pot and sear for 3 minutes per side over medium heat until lightly golden. The chicken will not be fully cooked through yet — that's okay.
- Pour in the chicken broth, diced green chiles (with juices), and diced tomatoes (with juices). Stir to combine and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20 minutes until the chicken is cooked through.
- Use two forks to shred the chicken into bite-sized pieces right in the pot. Add the diced Yukon Gold potatoes and stir to combine. Increase heat to bring back to a gentle simmer, then cover and cook for an additional 20–25 minutes, or until the potatoes are fork-tender.
- Stir in the fresh cilantro and lime juice. Taste the stew and adjust salt and pepper as needed. Ladle into bowls and serve with desired toppings such as sour cream, shredded cheese, or sliced avocado.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen the stew.
Healthy swap: Swap chicken thighs for boneless, skinless chicken breasts to reduce the fat content. The stew is still incredibly nutritious and satisfying — just check for doneness at the 18-minute mark since breasts can cook slightly faster.
Sodium tip: To keep sodium in check, use low-sodium chicken broth and low-sodium canned tomatoes, and season gradually with salt throughout cooking rather than all at once.