Easy Southwestern Chicken Stew Recipe
This flavorful Southwestern Chicken Stew is made in less than 30 minutes! Tender and juicy chicken breast, black beans, corn and lots of veggies makes this stew the perfect hearty one pot meal for busy weeknights!
Servings 4 servings
- 1 (15-ounces) can stewed tomatoes (original or Mexican recipe)
- 1 pound boneless and skinless chicken breasts, cut into bite size pieces
- Salt and ground black pepper to taste
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- ½ cup bell pepper, diced (green and red)
- 1 zucchini, diced
- 4 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon chicken bouillon or vegetable bouillon granules
- ½ cup chicken broth or vegetable broth
- 1-2 tablespoons hot sauce such as Crystal or Louisiana (optional)
- 1 cup fresh or frozen corn kernels
- 1 (15-ounces) can black beans, drained and rinsed
- 1 tablespoon cilantro, chopped
Place the stewed tomatoes with their juices in a blender and puree until smooth.
Season the chicken with salt and pepper to taste. Set aside.
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook stirring occasionally for about 3 minutes or until lightly golden on all sides. Remove the chicken from the skillet and set aside (The chicken will not be completely cooked through). You may need to do this in batches not to overcrowd the pan.
Heat the remaining oil over medium high heat. Add the onions and bell peppers and cook for about 2-3 minutes stirring often. Add the zucchini and cook stirring often for about 1 minute. Stir in the garlic and cook for about a minute or until aromatic.
Stir in the blended stewed tomatoes, cumin, broth, bouillon and hot sauce. Add the corn, black beans, chicken and mix to combine. Cover and simmer for about 4-5 minutes or until the chicken is cooked through.
Uncover and stir in the cilantro. Season to taste with salt ad pepper and serve.
- You can use diced or crushed tomatoes instead of stewed tomatoes. Skip the blending in this case.
- You can substitute parsley for cilantro if you prefer.
Calories: 423kcal | Carbohydrates: 45g | Protein: 36g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 644mg | Potassium: 1316mg | Fiber: 12g | Sugar: 8g | Vitamin A: 915IU | Vitamin C: 50.4mg | Calcium: 90mg | Iron: 4.9mg