If using whole roasted chiles, roast until charred, place in a bowl covered with plastic wrap for 10 minutes, then peel, seed and chop. Dice the onion, bell pepper, jalapeño (if using), mince the garlic, peel and dice the potato, and measure out corn and shredded chicken or beans.

Saute & Build Flavor

Sauté aromatics

Heat a large heavy-bottomed pot over medium heat and add 1 tablespoon oil (not listed; use pantry oil). Add the chopped onion and bell pepper; sauté 5–7 minutes until softened and beginning to brown. Add the minced garlic and jalapeño and cook 30–60 seconds until fragrant.

Add spices

Stir in the ground cumin, dried oregano, and smoked paprika. Cook 30 seconds to bloom the spices, stirring constantly so they don’t burn.

Simmer

Add diced potato, roasted chopped green chiles, corn, diced tomatoes and tomato paste to the pot. Stir to combine, then pour in the 6 cups of broth. Bring to a gentle boil over medium-high heat, then reduce to a simmer.

Simmer uncovered 15–20 minutes, or until potatoes are tender and flavors meld. Skim any foam or excess fat from the surface as needed.

Add Protein & Finish

Stir in the cooked shredded chicken (or pinto beans) and heat through for 5 minutes. Taste and season with salt and black pepper; adjust to taste.

If you prefer a slightly thicker stew, mash about 1/3 cup of the cooked potatoes and stir back into the pot to thicken naturally. For a richer finish, stir in the heavy cream or half-and-half now (optional).

Finish with the lime juice and chopped cilantro, stirring to combine. Remove from heat.

Serve & Garnish

Ladle into bowls (a 'cup' portion is about 1 cup; this recipe yields multiple servings). Top each serving with shredded cheese, a dollop of sour cream, sliced avocado, and tortilla chips or warm tortillas as desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of broth if needed.