Mexi Chicken Stew
Warm, hearty, and bursting with vibrant flavors, Mexi Chicken Stew is the ultimate one-pot meal for busy weeknights or cozy gatherings. This zesty dish features tender, shredded chicken thighs simmered in a rich, spiced broth infused with fire-roasted tomatoes, smoky paprika, and fragrant cumin. Packed with colorful vegetables like red bell peppers, diced onions, and jalapeños, plus hearty black beans and sweet corn, this stew is as satisfying as it is nourishing. Ready in just 50 minutes, it’s a flavorful fusion of Mexican-inspired ingredients made for easy family dinners. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish, and serve alongside warm tortillas or crusty bread to soak up every last drop of this irresistible stew. Perfect for meal prepping and loaded with comforting, bold flavors, this dish is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, diced (seeds removed for less heat, optional)
- 3 garlic cloves, minced
- 14.5 oz canned fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime wedges (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the pot for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the diced onion, red bell pepper, and jalapeño. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic, cumin, oregano, chili powder, and smoked paprika. Cook for 1 minute or until fragrant.
Pour in the fire-roasted diced tomatoes and chicken broth, stirring to combine.
Return the chicken thighs to the pot. Bring the mixture to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the stew.
Add the frozen corn and black beans and stir to combine. Simmer uncovered for an additional 5-7 minutes until heated through.
Taste and adjust seasoning with additional salt or pepper, if needed.
Garnish the stew with fresh chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 31.5 g | ||
| Protein | 217.6 g | 435% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 454 mg | 35% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4839 mg | 103% | |
*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.
