Mexican Hot Pot
Warm, hearty, and packed with vibrant flavors, this Mexican Hot Pot is a one-pot wonder that’s perfect for a cozy dinner or a crowd-pleasing meal. Featuring tender chunks of chicken, colorful bell peppers, zucchini, black beans, and fire-roasted tomatoes, this recipe delivers bold, authentic Mexican-inspired tastes in every bite. Spiced with cumin, paprika, and chipotle chili powder, the aromatic broth is elevated with a splash of lime juice and a sprinkle of fresh cilantro for a fresh, zesty finish. Serve this satisfying dish alongside crispy tortilla chips and top it with creamy avocado slices and melted cheese for the ultimate comfort food experience. Ready in under an hour and easy to prepare, this gluten-free delight is sure to become your go-to recipe for flavor-packed dinners!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon chipotle chili powder
- 1 14-ounce can canned fire-roasted tomatoes
- 6 cups vegetable broth (or chicken broth)
- 1.5 pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup frozen corn
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups tortilla chips (for serving)
- 1 medium avocado, sliced (for garnish)
- 0.5 cup grated cheese (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic, ground cumin, paprika, oregano, and chipotle chili powder, cooking for 1 minute until fragrant.
Pour in the canned fire-roasted tomatoes and vegetable broth, stirring well to combine.
Bring the mixture to a boil, then lower the heat to a simmer.
Add the chicken thighs to the pot and let them cook in the simmering liquid for 15 minutes.
Stir in the red bell pepper, green bell pepper, zucchini, and frozen corn. Simmer for another 10 minutes, or until the vegetables are tender.
Add the black beans, lime juice, fresh cilantro, salt, and black pepper. Simmer for 5 more minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary.
Serve hot with tortilla chips on the side and garnish with sliced avocado and grated cheese, if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 9.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1166 mg | 25% | |
*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.
