This Mexican Chicken and Corn Stew comes together in about 30 minutes and is all cooked in one pot, making it the perfect weeknight dinner that your family will absolutely adore! Plus, feel free to switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal, because who doesn’t love a recipe that’s flexible and forgiving?
Ingredients You’ll Need
Making this chicken and corn stew is straightforward and totally doable with stuff you probably have on hand. Here’s what you need:
1.5 lbs boneless, skinless chicken thighs: I prefer thighs for their tenderness and flavor, but you can totally use breasts if that’s what you have.
2 tbsp olive oil: A good drizzle for sautéing.
1 large yellow onion: Chopped! This adds sweetness as it cooks.
4 cloves garlic: Always, always garlic. It adds that aromatic kick that makes your kitchen smell divine.
1 poblano pepper: Diced. If you want it spicier, toss in some jalapeños!
1 tbsp ground cumin: It’s a must for that warming flavor.
2 tsp chili powder: Adds a nice punch without overwhelming heat.
1 tsp dried oregano: A subtle, earthy touch.
4 cups chicken broth: Make it homemade if you can, but store-bought works too!
1 can fire-roasted diced tomatoes: The fire-roasted variety gives it a wonderful smoky depth.
2 cups corn kernels: Fresh, frozen, or canned, whatever you have on hand.
1 can black beans: Rinsed and drained to add heartiness and protein.
0.25 cup chopped fresh cilantro: Stir it in for freshness right before serving.
2 tbsp fresh lime juice: A squeeze brightens all the flavors!
Salt and freshly ground black pepper: Just a couple pinches to season everything perfectly.
Let’s Get Cooking!
Alright, let’s dive into the cooking process! This part is really fun, trust me:
Pat the chicken thighs dry with paper towels and season them generously with salt and pepper on both sides. This helps to form that delicious crust when they cook.
Heat the olive oil in a large Dutch oven over medium-high heat. You want it shimmering, this means it’s ready!
Carefully add the chicken thighs to the pot, but don’t crowd it, this is key! You might need to do this in two batches. Sear them for about 4-5 minutes per side until they’re beautifully golden brown. Just look at that color; it’s gorgeous! Remove the chicken to a clean plate and set aside.
Reduce the heat to medium, and toss in the chopped onion and diced poblano pepper into the pot with all those glorious chicken drippings. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Oh man, just wait until you smell that!
Add the minced garlic and let it cook for just 1 more minute until fragrant. Don’t walk away, garlic can burn quickly.
Next, it’s time to really amp up the flavor: Sprinkle the cumin, chili powder, and oregano over the veggies. Stir constantly for about 30 seconds to 1 minute. The spices will darken a bit, and your kitchen will really start smelling incredible!
Pour in the chicken broth and those fire-roasted tomatoes with their juices. Grab your trusty spoon and scrape the yummy bits off the bottom of the pot, which is where the magic happens. Bring the liquid to a lively simmer.
Now, return the seared chicken thighs (and any juices that have accumulated on the plate) back into the pot.
Reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes. Seriously, take a moment to breathe in that savory goodness.
After 20 minutes, uncover the pot. The chicken should be fork-tender at this point. Using two forks, shred the chicken directly in the pot; it should fall apart with little effort.
Stir in the corn and the rinsed black beans. Let everything simmer uncovered for another 10 minutes so that the corn and beans heat through and the broth can reduce a bit.
Finally, turn off the heat and stir in the fresh cilantro and lime juice! Give it a taste and adjust the seasoning with a couple more pinches of salt and pepper as needed.
Ladle the stew into bowls, add an extra sprinkle of cilantro on top, and serve immediately. You’re going to want to dive right in!
If you loved this Mexican Chicken and Corn Stew, be sure to check out my Easy Grilled Chicken Street Tacos or my Mexican Pork Pozole, and my Chicken Empanadas! You won’t want to miss them!
Why This Mexican Chicken and Corn Stew Works
Quick & Easy
Comes together in under 30 minutes, perfect for busy weeknights when you’re short on time but craving something comforting and filling.
One Pot Wonder
This recipe literally cooks all in one pot, minimal cleanup means you can spend more time with your family instead of slaving away at the sink!
Comfort Food
Loaded with tons of flavor, this stew is like a warm hug from your kitchen. The combination of spices and fresh ingredients is just pure coziness.
Customizable
You can switch up the veggies based on what you have! Got some leftover bell peppers? Toss ’em in! Want to swap black beans for kidney beans? Go for it!
Serving and Storage Tips
Okay, so here’s how to enjoy this delicious stew to the max:
Serving Suggestions
I love serving this stew with a side of warm crusty bread or some crunchy tortilla chips for dipping, so good! You could also pair it with rice if you want to soak up all that amazing broth.
How Long Does It Keep?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. It’s perfect for meal prep!
Reheating Instructions
Reheat it on the stove over medium heat, stirring occasionally until warmed through. You may need to add a splash of chicken broth or water to thin it out a bit.
Freezer Friendly?
Yes, this stew is freezer friendly! Just let it cool completely, scoop it into freezer-safe bags or containers, and freeze for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat as per the instructions above.
So, what do you think? Trust me, once you try this Mexican Chicken And Corn Stew, you’ll want to put it on repeat in your weekly meal rotation! Enjoy the cozy vibes, friends! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Mexican Chicken And Corn Stew
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting one-pot Mexican Chicken and Corn Stew that comes together in just 30 minutes, perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 poblano pepper, diced
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1 tsp dried oregano
- 4 cups chicken broth
- 1 can fire-roasted diced tomatoes
- 2 cups corn kernels
- 1 can black beans, rinsed and drained
- 0.25 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- Salt and freshly ground black pepper
Instructions
- Pat the chicken thighs dry and season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add the chicken thighs, searing for 4-5 minutes per side until golden brown. Remove and set aside.
- Add the onion and poblano pepper to the pot, sauté for 5-7 minutes until softened.
- Add minced garlic and cook for 1 minute.
- Sprinkle cumin, chili powder, and oregano over the vegetables and stir for 30 seconds.
- Pour in chicken broth and fire-roasted tomatoes, scraping the bottom of the pot.
- Return seared chicken to the pot, cover, and simmer on low for 20 minutes.
- Shred the chicken in the pot with two forks.
- Stir in corn and black beans, simmer uncovered for an additional 10 minutes.
- Turn off heat, stir in cilantro and lime juice, and adjust seasoning before serving.
Notes
Serve with warm bread or tortilla chips. Leftovers can be stored in the fridge for up to 4 days and are freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg