Green Chili Chicken Stew

16 50 310
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Green Chili Chicken Stew
Health Rating


2 tbsp Olive oil
1/2 cup chopped Zucchini (cut lengthwise; then into 1/2 inch slices)
1/2 cup chopped Yellow zucchini (cut lengthwise, then into 1/2 inch slices)
1/2 cup White onion (coarsely chopped)
2 medium stalk(s) Celery (thinly sliced)
2 clove(s) Garlic (minced)
4 cup Chicken broth (stock), low sodium
227 gm Chicken, cooked (cooked, shredded)
1/2 cup chopped or diced Green chili pepper (also chile or chilli)
1 tsp Oregano, dried
1/2 tsp Salt
1/4 tsp Black pepper
2 tbsp Lime juice (fresh)
1 cup slices Avocado (optional)
1/2 cup Cilantro (coriander) (optional)
4 slice Lime (optional)


  1. In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
  2. Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
  3. Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.

Nutrition Facts

Per Portion

Calories 310
Calories from fat 185
Calories from saturated fat 39
Total Fat 20.6 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 11.9 g
Cholesterol 50 mg
Sodium 959 mg
Potassium 863 mg
Total Carbohydrate 11.9 g
Dietary Fiber 4.4 g
Sugars 4.1 g
Protein 19.4 g

Dietary servings

Per Portion

Fruit 0.2
Meat 0.8
Vegetables 2.1

Energy sources

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