Mexican Chicken Stew with Quinoa & Beans Recipe

In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the pot and set aside.

In the same pot, add the onion, garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened.

Stir in the chili powder, cumin, and oregano. Cook for another minute.

Add the quinoa, chicken broth, black beans, diced tomatoes, and frozen corn to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the quinoa is cooked and the stew has thickened.

Season with salt and pepper to taste.

Serve the Mexican chicken stew hot, topped with chopped cilantro, diced avocado, and a dollop of sour cream if desired.