Mexican Confetti Chicken Stew
Bursting with vibrant colors, bold flavors, and wholesome ingredients, Mexican Confetti Chicken Stew is a hearty one-pot wonder that’s as comforting as it is nutritious. Tender, golden-seared chicken thighs are simmered with sweet bell peppers, earthy spices like chili powder and cumin, and the tangy kick of diced tomatoes with green chilies. A medley of black beans, corn, and fresh cilantro adds a “confetti” of texture and flavor, while a squeeze of lime juice brightens every bite. This easy-to-make stew, ready in just an hour, is perfect for family dinners or meal prep, offering warmth and zest in every spoonful. Garnish with creamy avocado, shredded cheese, or a dollop of sour cream for the ultimate finishing touch. This recipe for Mexican chicken stew is as vibrant as its name suggests—healthy, satisfying, and sure to impress!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 medium carrot, peeled and diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 14.5 oz canned diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 cup frozen corn
- 1 cup cooked black beans, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tsp salt
- 0.5 tsp black pepper
- optional toppings: avocado, shredded cheese, sour cream
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 black pepper, then add them to the pot. Sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, bell peppers, and carrot. Sauté for 6-8 minutes until the vegetables are softened.
Add the minced garlic, chili powder, cumin, smoked paprika, and oregano to the pot. Stir and cook for 1 minute until fragrant.
Return the seared chicken to the pot. Add the canned diced tomatoes with green chilies and chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25 minutes.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the frozen corn, black beans, and fresh cilantro. Simmer for an additional 5 minutes to heat through.
Stir in the lime juice, salt, and black pepper. Adjust seasoning as needed.
Serve hot in bowls and garnish with optional toppings like avocado slices, shredded cheese, or a dollop of sour cream.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 41.2 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 352 mg | 27% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4216 mg | 90% | |
*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.
