Easy Mexican Chicken Stew
User Reviews
5
2 reviews
Excellent
-
Prep Time
7 mins
-
Cook Time
15 mins
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Total Time
22 mins
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Servings
6
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Calories
249 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican-American Fusion
Easy Mexican Chicken Stew
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This Easy Mexican Chicken Stew is quick, hearty, and flavorful. It's a favorite for busy nights, and tastes amazing. Store-bought rotisserie chicken imparts great flavor, but you can boil your own chicken to shred as well.
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Ingredients
- olive oil
- 1 onion roughly chopped
- 6 cloves garlic roughly chopped
- 2 TB oregano dried
- 2 tsp cumin dried
- 28 oz diced tomatoes with juices
- 2-3 dashes Worcestershire sauce
- 4 cups chicken stock 32 oz, good quality
- 3 cups chicken or boil chicken in salty water and shred, shredded rotisserie
- 1 lime
- 1 large avocado semi-firm
- kosher salt to taste
- black pepper to taste, fresh ground
- cilantro fresh
Instructions
- In a large, heavy pot, heat up about 4-5 TB olive oil. Sauté onions and garlic just until soft and translucent. Add oregano and cumin and cook another minute.
- Add tomatoes with juices, Worcestershire, and chicken stock. Bring to a boil, and immediately lower to a simmer. Cover and simmer for 15 minutes.
- Add juice of half the lime. Add shredded, cooked chicken. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.
- Just before serving, cube the avocado and gently stir into stew. Serve warm, garnished with cilantro leaves.
Notes
- If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans. See original article for more substitutions and variations.
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- Use a large, heavy pot for this stew. It will help distribute the heat evenly and prevent the ingredients from sticking to the bottom.
- If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans. See original article for more substitutions and variations.
- Feel free to customize this stew with your favorite toppings. We love serving it with a side of cilantro-lime rice.
- This stew is even better the next day, as the flavors have more time to meld. It will keep well in the refrigerator for up to 3 days.
- This recipe is part of our Mexican & Tex-Mex Recipes Collection.
Nutrition Information
Show Details
Calories
249kcal
(12%)
Carbohydrates
17g
(6%)
Protein
26g
(52%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.03g
(2%)
Cholesterol
67mg
(22%)
Sodium
575mg
(24%)
Potassium
752mg
(16%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
190IU
(4%)
Vitamin C
16mg
(18%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 67mg | 22% |
| Sodium | 575mg | 24% |
| Potassium | 752mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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