Green Chile Chicken Stew

This is a really easy stew that is great when want to have a quick one-pot meal. You can double the recipe and freeze half for another time. If you are vegetarian or want a meatless meal, substitute the chicken with black beans or garbanzo beans. You can serve with tortillas or rice and a side salad.


1lb boneless, skinless chicken thighs cut into bite-sized pieces
2 containers of green salsa (mild or medium if you like it hot)
2 Tablespoons olive oil
16 ounces bone broth or stock
1 cauliflower flower chopped in ½ inch piece
1 onion chopped in ½ inch pieces
3 cups baby spinach leaves

Sliced avocado, minced cilantro optional to add on top


Saute onions in olive oil until opaque. Add all the other ingredients except the spinach to the pot. Bring to a boil and then turn down flame and simmer for 30 minutes. Stir in spinach and serve as soon as it wilts.

Top with sliced avocado and/or cilantro.

*If the stew is too spicy, you can stir in some yogurt (Greek or dairy-free), more liquid (stock, crushed tomatoes, or water), or add in some cooked rice or quinoa.