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Chicken-Chile Stew

Recipe photo courtesy of Lennart Weibull
Source: Martha Stewart Living, October 2014
Total Time Prep Servings



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How would you rate this recipe?
  • MS10026128
    1 DEC, 2018
    As is, it’s not bad, however like the previous review, it came off a but bland. I added the jalapeño but then I thought that it just needed a few tweaks. First I ditched the poblano chili in favor of Anaheim chilis instead. Made the recipe according to directions. In the final step after readding the shredded chicken, I seasoned with garlic and onion powder, a little salt. Before adding to the bowl I added sour cream, green onions and a splash of Tobasco sauce. Once you added the soup, let it sit for a minute then stir it up and ate it up with warm flour tortillas... yummmmmm!
  • kaythomerson1
    17 JAN, 2018
    This sounded good, but without the nutritional values, I can't make it. I need to know sodium, potassium and phosphorus content for someone with kidney disease before I could try this. Would be nice if the recipe showed the nutritional values.
  • dbandt
    27 OCT, 2014
    this recipe seemed a little bland. Needed more spice to be flavorful. We added jalapeno and more spice.
  • lolasalazar
    18 OCT, 2014
    This soup is so good! I served it with sour cream and avocado and my husband loved it. Easy to make and absolutely delicious. This one is a definite keeper.

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