Mexican Chicken Stew
A flavorful Mexican chicken stew loaded with green chilies, beans, corn, and spices, perfect for comforting family dinners or casual gatherings with bold tastes.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 1 lb. boneless, skinless chicken breast, cut into cubes ⓘ
- 1 c. chicken broth ⓘ
- 1 (4 oz.) can chopped green chilies ⓘ
- 1 1/2 tsp. California Style Blend garlic powder ⓘ
- 1 1/2 tsp. ground cumin ⓘ
- 1 tsp. oregano leaves ⓘ
- 1 tsp. chili powder
- 1 (15 oz.) can red kidney beans ⓘ
- 1 (15 oz.) can black beans, drained and rinsed ⓘ
- 1 (16 oz.) can whole kernel corn, drained ⓘ
- 1/2 c. sliced green onion ⓘ
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add chicken and cook for 4 to 5 minutes, stirring often.
- Remove chicken and set aside.
- Add remaining ingredients except green onion to the skillet and mix well.
- Bring to a boil, then reduce heat to medium and cook for 10 minutes.
- Stir in cooked chicken and green onion, then simmer for an additional 5 to 10 minutes.
- Serve with tortilla chips or cornbread if desired.
Tips & Substitutions
For added flavor, marinate the chicken in lime juice and spices for a few hours before cooking. If you want a spicier stew, add diced jalapeños or a dash of hot sauce. You can swap black beans with pinto beans or kidney beans based on preference. For a vegetarian option, replace chicken with extra beans or vegetables, and use vegetable broth instead of chicken broth.
Serving Suggestions
Serve the Mexican Chicken Stew with tortilla chips or cornbread to soak up the flavors. It pairs beautifully with Rhonda'S Mexican Chicken for a delightful meal. Garnish with fresh cilantro or avocado slices for added freshness. For a complete meal, consider a side of rice or a simple green salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the stew on the stovetop over medium heat until heated through, or microwave in short intervals, stirring in between. You can also freeze the stew for up to 3 months; just ensure it's completely cooled before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Chicken Stew contains roughly 676 calories, with 27g protein, 96g carbohydrates, and 28g fat. It is an excellent source of iron (177% of the Daily Value), dietary fiber (116% of the Daily Value), and calcium (71% of the Daily Value). Note that it is relatively high in sodium, at 611mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this recipe?
Absolutely! You can substitute the black beans or kidney beans with other varieties like pinto beans or chickpeas. Just make sure to drain and rinse them if using canned beans to reduce excess sodium.
How can I make this stew thicker?
To thicken the stew, you can mash some of the beans against the side of the pot and stir them back in. Another option is to add a cornstarch slurry made of equal parts cornstarch and water. Just mix it in and let it simmer until thickened.
Is this stew spicy?
The heat level of the stew can be adjusted based on personal preference. The green chilies add a mild spice, but if you prefer it spicier, consider adding jalapeños, cayenne pepper, or using a spicier chili powder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).