Tex Mex Chicken Stew
Warm up your weeknight dinners with this hearty and flavorful Tex Mex Chicken Stew, a one-pot wonder brimming with bold spices and wholesome ingredients. Succulent, seared chicken thighs are simmered in a zesty tomato and chicken broth base, enriched with black beans, pinto beans, sweet corn, and vibrant bell peppers. Aromatic spices like cumin, chili powder, and paprika infuse each bite with smoky Tex-Mex flair, while a splash of fresh lime juice adds a bright, tangy finish. Ready in under an hour, this comforting stew is perfect for busy nights and serves six generously. Garnish with chopped cilantro for a pop of freshness and pair with tortilla chips or crusty bread for the ultimate cozy meal.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 bell peppers, diced (any color)
- 14.5 oz canned diced tomatoes
- 4 cups low-sodium chicken broth
- 15 oz canned black beans, drained and rinsed
- 15 oz canned pinto beans, drained and rinsed
- 1 cup frozen corn
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 lime, juiced
- 0.25 cup cilantro, chopped (optional, for garnish)
Instructions
Season the chicken thighs with a pinch of salt and ground black pepper on both sides.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs to the pot and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, lower the heat to medium and add diced onion. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and diced bell peppers to the pot. Cook for 2-3 minutes until fragrant and slightly softened.
Stir in the ground cumin, chili powder, paprika, and dried oregano. Cook for 30 seconds to toast the spices.
Add the canned diced tomatoes and chicken broth to the pot. Stir to combine, then return the seared chicken thighs to the pot.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the black beans, pinto beans, and frozen corn to the stew. Stir to combine and cook for another 10 minutes to heat through.
Stir in the fresh lime juice and adjust seasoning with more salt or pepper, if needed.
Serve hot, garnished with freshly chopped cilantro if desired. Pair with crusty bread, tortilla chips, or a side of rice.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 5173 mg | 225% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 37.4 g | ||
| Protein | 183.9 g | 368% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 615 mg | 47% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5108 mg | 109% | |
*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.
