How To Make Mexican Chicken Stew with Quinoa & Beans
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
Serves:
Ingredients
- 1 lb chicken breasts, diced
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen corn
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, diced avocado, sour cream
Instructions
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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.
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In the same pot, add the onion, garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened.
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Stir in the chili powder, cumin, and oregano. Cook for another minute.
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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.
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Season with salt and pepper to taste.
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Serve the Mexican chicken stew hot, topped with chopped cilantro, diced avocado, and a dollop of sour cream if desired.
Nutrition
- Calories : 390kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 72mg
- Sodium : 765mg
- Total Carbohydrates : 38g
- Dietary Fiber : 7g
- Sugar : 4g
- Protein : 35g
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