Ingredients:
2 tablespoons olive oil1 medium onion, diced3 cloves garlic, minced1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces4 roasted green chiles, peeled and chopped (or 2 cans (4 oz each) diced green chiles)2 large russet potatoes, peeled and diced4 cups chicken broth1 teaspoon ground cumin1 teaspoon dried oregano½ teaspoon smoked paprikaSalt and pepper, to taste1 cup frozen or canned corn (optional)Juice of 1 lime¼ cup fresh cilantro, choppedDirections:Sauté AromaticsIn a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in garlic and cook for another 30 seconds.Cook the ChickenAdd chicken pieces and cook until lightly browned on all sides, about 5 minutes.Add Chiles, Potatoes & SpicesStir in the roasted green chiles, diced potatoes, cumin, oregano, smoked paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.Simmer the StewPour in the chicken broth, bring to a boil, then reduce heat to low. Cover and let simmer for 30-35 minutes until potatoes are tender and chicken is fully cooked.Final TouchesStir in corn (if using), lime juice, and fresh cilantro. Adjust seasoning as needed.Serve & EnjoyLadle into bowls and serve warm with tortillas, crusty bread, or over rice.Tips & Variations:Use Hatch green chiles for authentic flavor.Add a can of white beans for extra heartiness.Spice it up with jal