Tomatillo Chicken Stew
Aug 05, 2023, Updated Nov 09, 2023
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This tomatillo chicken stew with beans is a flavorful and hearty dish that’s perfect for a cozy dinner. Made with chicken breasts, tomatillos, beans, and spices like cumin and chili powder, this stew has a tangy and savory flavor that’s sure to please.
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Pinto Bean and Tomatillo Chicken Stew
If you love hearty, tangy posole verde – you’ll love this chicken stew with beans – it has posole flavor, without hominy – tons of green chiles and zesty herbs and spices. Pinto beans are a hearty, protein-packed replacement for hominy in stew – that fill you up, adding tons of fiber, to keep you full for a long time. This stew recipe is easy to follow and can be made in under an hour – plus it can be customized to your preferences.
This stew is perfect for serving with rice or crusty bread, and it can be customized with your favorite toppings like avocado or cilantro. Try this delicious and satisfying tomatillo chicken stew with beans for a comforting meal today!
How to Make Tomatillo Chicken Stew
To make this recipe, you will need the following ingredients:
- Chicken thighs: The chicken thighs are the main protein source in the stew, adding a savory flavor and meaty texture.
- Chicken stock: The chicken stock serves as the base for the stew, adding a rich and savory flavor.
- Pinto beans: The pinto beans add a creamy and earthy flavor to the stew, as well as providing a source of protein and fiber.
- Tomatillos: The tomatillos are a key ingredient in the stew, providing a tangy and slightly sweet flavor that pairs well with the other ingredients.
- Green chiles: The green chiles add a mild and slightly spicy flavor to the stew.
- Ro-tel green chile and diced tomatoes: This canned ingredient adds a burst of tomato flavor to the stew, as well as some extra spice from the green chiles.
- Yellow onion: The yellow onion provides a savory flavor and helps to build the base of the stew.
- Salt and pepper: These seasonings help to enhance the overall flavor of the stew.
- Sliced jalapeños: The sliced jalapenos add some heat and spice to the stew.
- Cayenne pepper: The cayenne pepper adds some extra heat and spice to the stew.
- Cumin: The cumin adds an earthy and slightly smoky flavor to the stew.
- Garlic powder: The garlic powder provides a savory and slightly sweet flavor to the stew.
Once you’ve gathered your ingredients, we will use the following process:
- Prep: Dice onion, tomatillos, and chicken.
- Brown: In a large dutch oven, heat olive oil until shimmery, then add chicken. Brown 3-4 minutes, occasionally stirring, to prevent burning or sticking. When chicken has browned lightly on all sides, stir in onions and tomatillos and brown another 8 minutes, stirring occasionally.
- Season. Add salt, pepper, cayenne, cumin, and oregano. Mix well. Slowly stir in stock, ro-tel, and drained pinto beans. Stir well and bring to a rapid boil.
- Simmer. Reduce heat to low, and let reduce slightly, about 8 minutes. Taste soup to see if more salt, pepper, or cayenne are needed.
- Enjoy! Serve in bowls with fresh sliced jalapeños, chopped cilantro, and optional – sour cream or shredded cheese.
Tips and Tricks to Perfect Chicken Tomatillo Stew
Use chicken breasts, or boneless, skinless chicken thighs: Chicken breasts or skinless thighs are recommended for this recipe. Be sure to remove the skin and bones before cooking if using chicken thighs.
Remove the husks from the tomatillos: Before using the tomatillos, be sure to remove the papery husks and rinse them under water to remove any stickiness.
Sauté the onion and garlic first: Sautéing the onion and garlic in olive oil first will bring out their flavors and create a delicious base for the stew.
Use a mix of spices: A blend of cumin, garlic powder, and cayenne pepper adds depth of flavor to the stew. Be sure to adjust the amount of spices to your liking.
Add the beans at the right time: Pinto beans can become mushy if overcooked, so it’s important to add them towards the end of the cooking process.
Adjust the thickness of the stew: If the stew is too thick, you can add more chicken stock or water to thin it out. If it’s too thin, you can simmer it longer to thicken it.
Serve with toppings: The stew can be customized with a variety of toppings, such as sliced jalapeños, chopped cilantro, avocado, or sour cream, to add some extra flavor and texture.
Yes, you can make this stew in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Yes, you can use canned tomatillos, but the flavor and texture may be slightly different than using fresh tomatillos.
Yes, you can use a different type of bean, such as black beans or kidney beans, but keep in mind that it may affect the overall flavor of the stew.
Yes, this stew can be frozen for up to three months. Be sure to store it in an airtight container and allow it to cool completely before freezing.
Yes, you can adjust the level of spiciness by adding more or less jalapenos, cayenne pepper, or other spicy ingredients.
What to Serve With Chicken Tomatillo Stew
Tortillas: Warm tortillas can be used to scoop up the stew and make delicious tacos or burritos.
Avocado: Sliced avocado adds a creamy and slightly sweet flavor to the stew, as well as some healthy fats.
Cilantro: Chopped cilantro can be used to add some fresh and zesty flavors to the stew.
Lime wedges: A squeeze of fresh lime juice can add some brightness and acidity to the stew.
Grilled vegetables: Grilled vegetables like zucchini, bell peppers, or corn can add some smoky and slightly charred flavors to the meal.
Cornbread: A slice of cornbread is a classic southern accompaniment to stews and adds some sweetness and texture to the meal.
Chicken Tomatillo Stew Recipe
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- 2 pounds chicken breasts, cut into 1" chunks
- 12 oz chicken stock
- 12 oz can pinto beans, drained
- 2 pounds tomatillos, hulled, rinsed, and chopped into quarters
- 5 oz can green chiles
- 12 oz can ro-tel green chile and diced tomatoes
- 1 yellow onion, diced
- salt and pepper, to taste
- 3 sliced jalapeños
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- Dice onion, tomatillos, and chicken.
- In a large dutch oven, heat olive oil until shimmery, then add chicken.
- Brown 3-4 minutes, occasionally stirring, to prevent burning or sticking.
- When chicken has browned lightly on all sides, stir in onions and tomatillos and brown another 8 minutes, stirring occasionally.
- Add salt, pepper, cayenne, cumin, and oregano. Mix well.
- Slowly stir in stock, ro-tel, and drained pinto beans. Stir well and bring to a rapid boil.
- Reduce heat to low, and let reduce slightly, about 8 minutes.
- Taste soup to see if more salt, pepper, or cayenne are needed.
- Serve in bowls with fresh sliced jalapeños, chopped cilantro, and optional - sour cream or shredded cheese.
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WÜSTHOF Classic 8" Chef's Knife
Hiware Extra Large Bamboo Cutting Board for Kitchen, Heavy Duty Wood Cutting Boards with Juice Groove, 100% Organic Bamboo, Pre Oiled, 18" x 12"
Newness Soup Ladle, [Rustproof, Heat Resistance, Integral Forming] Durable 304 Stainless Steel Soup Spoon with Vacuum Ergonomic Round Handle, Cooking Spoon for Kitchen, 13.7 Inches
Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., Marseille
MARTHA STEWART Gatwick 7 QT Enamel Cast Iron Dutch Oven, Matte White
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 415Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 130mgSodium 538mgCarbohydrates 30gFiber 8gSugar 12gProtein 55g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.