Mexican Chicken Gumbo
Dive into a bowl of hearty comfort with this Mexican Chicken Gumbo, a vibrant fusion of zesty Mexican flavors and classic gumbo comfort. Tender, seasoned chicken thighs are simmered with aromatic vegetables, zippy jalapeño, and a medley of warm spices like smoked paprika, cumin, and chili powder for a rich, smoky broth. Bursting with wholesome ingredients like black beans, sweet corn, and okra, this one-pot wonder combines bold seasoning with nourishing textures to create a dish that's both satisfying and nutrient-packed. A squeeze of fresh lime and a sprinkle of cilantro add a refreshing, tangy finish, while a scoop of white rice transforms it into a full, soul-warming meal. Perfect for weeknight dinners or a crowd-pleasing centerpiece, this recipe delivers big flavor in just an hour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, diced
- 14.5 oz canned diced tomatoes, with juices
- 4 cups chicken broth
- 1 cup corn kernels (frozen or fresh)
- 1 cup black beans, drained and rinsed
- 1 cup okra, sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 bay leaf
- 1 lime, juiced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
- 2 cups cooked white rice (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper, then add them to the pot. Sear the chicken for 3-4 minutes on each side until golden brown. Remove the chicken and set it aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and jalapeño. Cook for 1-2 minutes until fragrant.
Add the ground cumin, smoked paprika, chili powder, and dried oregano to the pot. Cook for another minute to toast the spices.
Pour in the canned diced tomatoes (with juices) and chicken broth. Stir to combine.
Return the seared chicken thighs to the pot along with the bay leaf. Bring the mixture to a simmer.
Cover and cook for 20 minutes until the chicken is tender and cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the corn, black beans, and okra to the gumbo. Simmer for an additional 10 minutes until the vegetables are tender.
Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.
Serve the gumbo hot, garnished with fresh cilantro. Optionally, serve with a scoop of cooked white rice.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 4801 mg | 209% | |
| Total Carbohydrate | 271.6 g | 99% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 45.0 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5468 mg | 116% | |
*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.
