Green Chili Chicken Stew

16 50 292
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Green Chili Chicken Stew
Health Highlights


2 tbsp Olive Oil, Extra Virgin
1/2 cup chopped Zucchini (cut lengthwise; then into 1/2 inch slices)
1/2 cup chopped Yellow Summer Squash (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 dash 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 292
Calories from fat 186
Calories from saturated fat 37
Total Fat 20.6 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 11.6 g
Cholesterol 43 mg
Sodium 501 mg
Potassium 610 mg
Total Carbohydrate 12.0 g
Dietary Fiber 4.6 g
Sugars 4.8 g
Protein 16.9 g

Dietary servings

Per Portion

Fruit 0.2
Meat 0.8
Vegetables 2.1

Energy sources