Description
A comforting one-pot Mexican Chicken and Corn Stew that comes together in just 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 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