Southwest Chicken Stew
Warm up your table with the bold flavors of Southwest Chicken Stew, a hearty dish that packs a flavorful punch with fire-roasted tomatoes, smoky spices like cumin and paprika, and tender shredded chicken. This comforting stew showcases vibrant vegetables—bell peppers, onions, and corn—intertwined with protein-rich black beans, all simmered in a savory, low-sodium chicken broth. Fresh cilantro and a squeeze of lime juice brighten each bite, while optional garnishes like creamy avocado, tangy sour cream, or shredded cheese add a customizable touch. Perfect for meal prep or cozy family dinners, this one-pot wonder is ready in just an hour and delivers a symphony of Tex-Mex flavors with every spoonful. Keywords: Southwest Chicken Stew, Tex-Mex recipes, hearty chicken stew, fire-roasted tomatoes, smoky spices.
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Recipe Information
Ingredients
- 2 pcs chicken breasts
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic
- 1 15-oz can fire-roasted diced tomatoes
- 1 15-oz can, drained and rinsed black beans
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp (adjust to taste) salt
- 0.5 tsp black pepper
- 1 tbsp lime juice
- 0.25 cup, chopped fresh cilantro
- (optional, for garnish) sliced avocado
- (optional, for garnish) shredded cheese
- (optional, for garnish) sour cream
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a light sprinkling of salt and pepper, then add them to the pot. Cook for about 4-5 minutes on each side until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, green bell pepper, and red bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, to bloom the spices.
Add the fire-roasted diced tomatoes, black beans, frozen corn, and chicken broth to the pot. Stir to combine.
Return the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the stew and stir to combine.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Stir in the lime juice and chopped fresh cilantro just before serving.
Ladle the stew into bowls and garnish with sliced avocado, shredded cheese, and sour cream if desired.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.2 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 624 mg | 13% | |
*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.
