Mexican Chicken Stew
Warm, hearty, and bursting with bold flavors, this Mexican Chicken Stew is the perfect comfort food for any occasion. Made with tender, seared chicken thighs, vibrant bell peppers, smoky chipotle chili powder, and a medley of black beans, fire-roasted tomatoes, and sweet corn, this savory stew delivers a taste of authentic Mexican cuisine in every spoonful. Infused with spices like cumin, smoked paprika, and oregano, the broth is rich and aromatic, while a splash of lime juice and fresh cilantro add bright, zesty notes to the dish. Ready in under an hour, this one-pot recipe is ideal for busy weeknights or cozy family dinners and can be served alongside warm tortillas or crusty bread for a satisfying meal. With its combination of wholesome ingredients, easy preparation, and bold flavors, this Mexican Chicken Stew is sure to become a new favorite!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, minced (remove seeds for less heat)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups chicken broth
- 1 15-ounce can fire-roasted diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons lime juice
- 0.25 cup chopped fresh cilantro (plus extra for garnish)
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 on both sides.
Add the chicken thighs to the pot and sear for 3-4 minutes per side until lightly golden. Remove the chicken and set aside (it will finish cooking later).
In the same pot, add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic, diced bell peppers, and jalapeño to the pot. Cook for another 2-3 minutes until the vegetables are slightly softened.
Stir in the ground cumin, smoked paprika, dried oregano, chipotle chili powder, salt, and black pepper, cooking for 1 minute to toast the spices.
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pot for extra flavor.
Add the fire-roasted diced tomatoes, black beans, and corn to the pot. Stir to combine.
Return the seared chicken thighs to the pot. Reduce the heat to low, cover, and let the stew simmer for 25-30 minutes until the chicken is cooked through and tender.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the stew.
Stir in the lime juice and chopped cilantro. Taste and adjust the seasoning if needed.
Serve the Mexican Chicken Stew hot, garnished with additional fresh cilantro. Enjoy with warm tortillas or crusty bread on the side.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6162 mg | 268% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 43.8 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 523 mg | 40% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5206 mg | 111% | |
*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.
