Chicken Poblano Summer Stew

Chicken Poblano Summer Stew is like a sunshine-in-a-bowl for me when all those summer veggies start crowding the fridge (you know that moment, right? When even zucchini starts giving you attitude).

If you’re tired of sweaty stovetop battles and need dinner that feels hearty but won’t make you sweat, this one swoops in as a hero.

You get tender chicken, fresh corn, crisp peppers — and not too many dishes.

Bonus: It’s got just enough spice to perk everybody up.

Oh, and if you like cozy meals with punchy flavor, check out my collection of homemade soups and stews, too.

Trust me, this is one for your weeknight lineup.

Ever crave something warm and filling, but still want it to taste, well, alive? Like, not the kind of comfort food that glues you to the couch? Imagine diving into a bowl where sweet corn mingles with poblano peppers. Would you say no to seconds of that? I’d eat this straight out of the pot if nobody was looking. Suddenly I sound like my grandma. But for real, is there anything better?

Why You’ll Love This Recipe

Honestly, this stew never lets me down. It tastes fresh and summery but really fills you up. I love that the whole thing comes together quickly, too.

You can swap out lots of veggies if you want, and somehow it always works out. Not one of those “fussy” recipes, if you know what I mean. The chicken brings some muscle, but the poblanos and corn steal the show.

And spicy? Just a whisper, so you’re safe if you’ve got kids or spice-wimps around. Still, I throw in extra for myself sometimes. (Try not to judge, or do, because it’s fun to watch people’s eyes go wide.)

The colors in the bowl… beautiful, which makes me want to grab my phone for those “accidental” dinner photos.

Ingredients

Alright, here’s what you’ll need for Chicken Poblano Stew. Keep it simple! Most of this stuff lives right in your fridge or you’ll spot it at any basic grocery store.

Chicken thighs (chunky, so they stay juicy)
2 poblano peppers (if you’ve got more, toss them in)
Fresh corn off the cob (frozen if you’re stuck, but fresh is magic)
Zucchini, quartered
Red onion (adds a little “zing”)
Garlic cloves (I don’t skimp – ever)
Diced tomatoes, fire-roasted is my pick
Chicken broth (the salty kind, c’mon)
Cilantro (unless you think it tastes like soap, then skip)
Salt & black pepper
A squeeze of lime

It’s not rocket science. If you want to sub in bell peppers or toss in extra corn, go wild.

I just grabbed what looked brightest at the market.

Timing

So, timing. I never claim perfection, but here’s the skinny: this recipe takes about 40 minutes total. Which, let’s be honest, is pretty solid for stew. There’s maybe 10 minutes of chopping. Sautéing is quick, chicken cooks fast, and then you just let it simmer. During the simmer time, I clean up the chaos I just created on the counter. By the time dishes are done, so is dinner. It’s suspiciously efficient.

You can even make this earlier in the day (prep it and leave it; it actually gets better). I call that a win. It lands somewhere between “hurried supper” and slow-cooked comfort. Ideal for those random Tuesday nights when everyone’s hangry. Or hangry-ish.

Step-by-Step

Let’s walk it through (I’m a visual thinker, bear with me):

1. Get a big pot going, medium heat. Splash of oil. Drop in onions and peppers. Cook till the onions look a little golden—maybe five minutes.
2. Add garlic. Try not to burn it (once, mine caught and wow, my house smelled… interesting).
3. Toss in chicken. Let the pieces brown a little.
4. Throw in zucchini, corn, tomatoes, salt, and pepper. Stir it all like you mean it.
5. Pour in the broth. Scrape whatever got stuck off the bottom.
6. Simmer maybe 20 minutes. The chicken turns all tender, everything’s soft but not mush.
7. Taste. Squeeze in the lime. Add the cilantro last.

Now, if at any point you wander away and forget about it, you’ll probably still be okay. It’s a forgiving stew. But—no promises if you let it go an hour. I did once, and it was… extra-thick.

Nutritional Information

I won’t give you a math problem (my brain refuses to count every calorie). But here’s the gist: Chicken thighs and veggies load this up with protein and vitamins. Poblanos bring some vitamin C and a bit of green flavor. Corn? It’s got carbs but in the lovable, sweet way. Not “heavy” at all, promise.

The broth keeps it light. If you want to cut sodium, use low-salt broth. Just, flavor might take a tiny hit, so season up with lime and extra herbs. Sometimes, I sprinkle in a spoon of Greek yogurt for a creamy kick (shh).

Honestly, it feels like a cheat code for healthy food. Everybody thinks you slaved away, but it’s way easier than it looks.

Healthier Alternatives

If you’re trying to clean things up, this stew’s got you. Use chicken breast instead of thighs for lower fat. Go vegetarian—swap out the chicken for white beans or chickpeas. No biggie. You can skip oil altogether if you use a slick nonstick pot (but honestly, I love that tiny bit of oil flavor).

Looking for dairy-free? Skip cheese toppings. And for a big family, double the veggies and you’ll barely need more meat. Gluten-free: already is! I even tried it once with spiralized squash instead of regular zucchini, just because I could. Worked great, surprisingly.

Now—if only my kids ate poblano peppers by choice, I’d win so many parent points.

Serving Suggestions

Here are a few things that make this Chicken Poblano Stew pop:

• Serve with crusty bread for dunking.
• Sprinkle a little cheese or fresh cilantro on top.
• Squeeze more lime over each bowl.

Honestly, grab a bowl, a spoon, and go wild.

Common Mistakes

Oh, I have stories. Don’t overcook the chicken or it’ll turn tough. Once, I forgot to seed the poblanos… let’s say “fiery” does not cover it. If you dump in all the lime up front, the flavor gets flat—so dose it at the end. Also, if you use older corn, it might taste starchy. Go for the juiciest cobs you can find. And pro tip—don’t drown the whole stew in broth or it’ll taste watered down, not hearty.

Mistakes will happen (I basically expect them in my kitchen). Just roll with it!

Storing Tips

Leftovers? This stew is even better the next day. Store it in an airtight container in the fridge for 3-4 days, easy. It freezes shockingly well, too (just let it cool fully before you freeze so it doesn’t get weirdly mushy). If you’re reheating, do it gently on the stove or microwave. Don’t forget to add a splash of fresh lime or herbs to wake up the flavors again. I actually love it cold out of the fridge but… might just be me.

Common Questions

Q: Can I make Chicken Poblano Stew ahead of time?
A: For sure! It actually gets tastier in the fridge overnight. Just reheat and freshen with cilantro and lime.

Q: How spicy are poblanos?
A: Usually kind of mild. If you hit a hot one, it’s a surprise, but mostly family-friendly.

Q: Can I throw in other veggies?
A: Absolutely! Try bell peppers or carrots. Even spinach right at the end works.

Q: Do I have to use thighs?
A: Nope. Breasts work fine, or even leftover rotisserie chicken chopped up.

Q: What’s the best side?
A: Cornbread, tortilla chips, or crusty bread. All winners in my (hungry) opinion.

Try It, You’ll Love It

Honestly, the best part of Chicken Poblano Stew is how forgiving and tasty it is. You get hearty chicken, loads of fresh summer veggies, and a bit of smoky poblano depth with barely any effort.

If you’re also the type who loves switching it up, give summer vegetable minestrone a try too, or just peek at more easy soup inspo.

Not feeling soup? Then maybe try a chilled summer soup with charred corn and poblano peppers, or something with more zip like chicken and lime soup with corn and poblano peppers.

Either way, get your spoon ready and dive in. Can’t wait to hear how it turns out in your kitchen!