Fiesta Stew
Bursting with vibrant colors and bold flavors, Fiesta Stew is the ultimate one-pot meal perfect for cozy weeknights or casual gatherings. This hearty stew combines tender, sautéed chicken breast with a medley of sautéed bell peppers, onions, and minced garlic, all perfectly seasoned with a trio of spices—ground cumin, chili powder, and paprika—for a delicious Tex-Mex flair. Featuring wholesome ingredients like black beans, sweet corn, and juicy canned tomatoes, this dish is simmered in a flavorful chicken broth and finished with a zesty touch of fresh lime juice and chopped cilantro. Ready in just 50 minutes, Fiesta Stew is as quick as it is satisfying, offering customizable toppings like shredded cheese, sour cream, or crunchy tortilla chips. This protein-packed, gluten-free recipe serves six, making it a perfect family-friendly option that’s sure to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 medium yellow onion, chopped
- 3 medium bell peppers (red, yellow, and green), chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 14.5 ounces diced tomatoes (canned, with juices)
- 15 ounces black beans (canned, drained and rinsed)
- 1 cup frozen corn
- 2 cups chicken broth
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: shredded cheese, sour cream, tortilla chips
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced chicken breast and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.
In the same pot, add the chopped onion and bell peppers. Cook until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, chili powder, and paprika. Cook for an additional 1-2 minutes until fragrant.
Return the cooked chicken to the pot. Add the diced tomatoes, black beans, frozen corn, and chicken broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
Stir in the fresh cilantro, lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Serve hot with optional toppings such as shredded cheese, sour cream, or crushed tortilla chips.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5568 mg | 242% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 45.3 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 643 mg | 49% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 5174 mg | 110% | |
*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.
