Mexicali Chicken Stew
Warm up with a bowl of Mexicali Chicken Stew, a bold and hearty recipe that combines tender, shredded chicken thighs with zesty Southwest-inspired flavors. This one-pot wonder is packed with vibrant ingredients like bell peppers, black beans, frozen corn, and diced tomatoes, all simmered in a spiced broth seasoned with cumin, chili powder, and smoked paprika. Perfectly balanced with a touch of heat from optional jalapeño and a fresh finish of cilantro and lime, this stew is as comforting as it is flavorful. Ready in under an hour and serving up to six, it's a crowd-pleasing option for weeknight dinners or meal prep. Whether you're a fan of Tex-Mex cuisine or simply crave something warm and satisfying, this Mexicali Chicken Stew is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, diced (optional)
- 14.5 ounces canned 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 smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper. Add them to the pot and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, red bell pepper, green bell pepper, and jalapeño pepper (if using). Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the canned diced tomatoes (with their juices), chicken broth, ground cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir well to combine.
Return the seared chicken thighs to the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer.
Cover the pot and let the stew cook for 25 minutes, stirring occasionally.
Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the stew.
Stir in the black beans and frozen corn. Allow the stew to simmer for another 5 minutes, or until heated through.
Taste and adjust seasonings as needed.
Garnish the stew with fresh cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 6.8 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 959 mg | 20% | |
*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.
