Addictive Mexican Stew
Warm, hearty, and bursting with bold flavors, this Addictive Mexican Stew is the ultimate comfort food that brings the vibrant taste of Mexico to your table. Tender shredded chicken thighs simmer to perfection in a spiced tomato and chicken broth base, studded with black beans, sweet corn, and colorful bell peppers. Infused with aromatic spices like cumin, chili powder, and paprika, every spoonful delivers a rich and satisfying taste. Finished with a squeeze of fresh lime and a sprinkle of cilantro, this one-pot wonder is ready in under an hour and makes for an easy weeknight meal or a crowd-pleasing gathering favorite. Don’t forget to top it with creamy avocado and crunchy tortilla strips for the full flavor experience! Perfectly portioned for six servings, this gluten-free, protein-packed stew is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 14 ounces diced tomatoes
- 4 cups chicken broth
- 15 ounces black beans, rinsed and drained
- 1 cup frozen corn
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced (optional, for garnish)
- 1 cup tortilla strips (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs lightly with salt and pepper, then add them to the pot. Cook for 4-5 minutes per side until browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced red and green bell peppers and cook for another 3-4 minutes until slightly softened.
Add the cumin, chili powder, paprika, oregano, salt, and black pepper to the pot. Stir well to coat the vegetables in the spices.
Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
Return the chicken to the pot, submerging it in the liquid. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes.
After 20 minutes, remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot and stir in the black beans and frozen corn. Simmer for an additional 10 minutes uncovered.
Stir in the fresh lime juice and chopped cilantro just before serving.
Ladle the stew into bowls and garnish with optional toppings like sliced avocado and tortilla strips.
Serve warm and enjoy your Addictive Mexican Stew!
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5764 mg | 251% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 31.1 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4108 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
