Green Chili Stew

Yield: 6 servings

This recipe calls for a crock pot, which is a great way to cook while you are otherwise occupied. To save time in the morning, simply saute the vegetables (see Step 1) the night before and refrigerate them. Take a few minutes in the morning to assemble the ingredients and you won’t be disappointed when you get home!


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • fresh cilantro, chopped
  • 10 – 16 ounces cooked chicken or turkey, cubed or shredded
  • 1 1/2 cups corn kernels
  • 28 ounces green enchilada sauce
  • 15 ounces cooked white beans
  •  7 ounces salsa verde (green salsa)
  • 7 ounces diced green chilis


  1. Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and cilantro. Saute for about 5 minutes, until onions are soft and transparent.  Add the chicken and remove from the heat. (You may refrigerate this mixture overnight.)
  2. To the crock pot, add the chicken mixture, the corn, enchilada sauce, white beans, salsa verde and green chilis.
  3. Cook the stew on high for 4 hours, on low for 8 hours. This is delicious served over brown rice or as a filling for burritos with sour cream and chopped fresh cilantro.

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One Response to Green Chili Stew

  1. Kim November 12, 2012 at 10:32 am #

    Ha! Yesterday, I was feeling the same way about the Fall season and purchased all the ingredients I needed to make your Green Chili Stew. It will be in the crock pot sometime this week.

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