I have been staring at a bag of whole green chile’s for the past couple of months. Ok, maybe a little more than just a couple of months. I finally decided to take them out of the freezer and do something with them.
When I’m walking around our local grocery store they are always handing out samples of something. Usually I stop to try them out to see what they are selling and if it’s worth buying or not. One of the items that they are heavily trying to get you to buy is Green Chile Stew in a jar. After seeing the jar of soup for the past couple of months a light bulb went off in my head letting me know it was time to use those chile’s.
If you don’t have whole green chile’s lying around your kitchen like I did, then you can always use canned whole green chiles. Our chile’s had a little kick to them and I think it really made the stew!
ENJOY ~ Meagan
Green Chile Stew with Chicken
A light, flavorful and comforting stew that is easy to make.
Yield: 4-6 servings
1 Tbsp margarine
1/2 red onion, diced
1 cup celery, chopped
1/4 tsp garlic, minced
1 cup chicken broth, low sodium
1 cup water
8 oz. green chiles, chopped
2 cups cooked chicken, chopped
3 Tbsp flour
2 cups 2% milk
1/2 tsp cumin
1/4 tsp garlic powder
season with salt
Melt the margarine in a sauce pan over medium heat. Add the onions, celery and garlic and cook until tender about 5 minutes.
Then stir in the broth and water and bring to a boil.
Add the green chiles and cooked chicken.
In a small bowl whisk the flour, cumin, milk and garlic powder. Add the mixture slowly to the sauce pan.
Reduce the heat to low and cook for about 20 minutes stirring occasionally.
Season the stew with salt.