Easy Southwestern Chicken Stew
Warm up your table with this Easy Southwestern Chicken Stew, a hearty, flavor-packed dish that's perfect for busy weeknights or cozy family dinners. Bursting with robust southwestern flavors, this one-pot wonder combines tender chicken breast, smoky spices like cumin, chili powder, and paprika, and a medley of colorful vegetables including bell peppers, black beans, and corn. Diced tomatoes with green chiles add a zesty kick, while fresh cilantro and lime wedges bring a refreshing finish. Ready in just 50 minutes, this recipe is both simple to prepare and deeply satisfying, making it an ideal choice for wholesome, homemade comfort food. Serve it with crusty bread or over rice for a complete meal, and watch it become a new family favorite. Perfect for lovers of hearty stews and Tex-Mex-inspired cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves minced garlic
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked corn kernels (frozen or fresh)
- 14.5 oz diced tomatoes with green chiles (canned)
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 4 lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the red and green bell peppers and cook for another 4 minutes, stirring occasionally.
Add the minced garlic and cook for 1 minute or until fragrant.
Cut the chicken breast into bite-sized pieces and add it to the pot. Cook until the chicken is lightly browned on all sides, about 5-6 minutes.
Stir in the ground cumin, chili powder, paprika, salt, and black pepper. Mix well to coat the chicken and vegetables in the seasoning.
Pour in the chicken broth and add the diced tomatoes with green chiles. Bring the mixture to a simmer.
Add the black beans and corn to the pot. Stir to combine.
Reduce the heat to low, cover the pot, and let the stew simmer for 20 minutes, stirring occasionally to prevent sticking.
Taste the stew and adjust the seasoning if necessary.
Remove from heat and sprinkle the chopped cilantro over the stew.
Serve hot with lime wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7617 mg | 331% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 35.8 g | ||
| Protein | 169.9 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4698 mg | 100% | |
*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.
