Description
A bold and hearty Tex Mex chicken stew made with pantry staples, featuring tender chicken breast or thigh simmered with black beans, corn, and warming spices. Perfect for a fuss-free, family-friendly dinner that captures the vibrant flavors of Mexican-inspired cuisine.
Ingredients
Protein
- 500 g chicken breast or thigh, diced
Vegetables
- 1 onion, chopped
- 1 red capsicum, diced
- 1 cup corn kernels
Pantry Staples
- 400 g canned diced tomatoes
- 400 g canned black beans, drained and rinsed
- 1 cup chicken stock
- 2 tbsp taco or Tex Mex seasoning
Instructions
- Combine Ingredients: Add the diced chicken, chopped onion, diced red capsicum, canned diced tomatoes, drained black beans, corn kernels, taco seasoning, and chicken stock to a large pot. Stir to combine all the flavors evenly.
- Bring to Boil: Place the pot over medium-high heat and bring the stew mixture to a gentle boil, ensuring all ingredients start heating through.
- Simmer the Stew: Once boiling, reduce the heat to low and let the stew simmer uncovered for 30 minutes. Stir occasionally to prevent sticking and to help the stew thicken nicely.
- Check Chicken and Seasoning: Confirm the chicken is fully cooked and tender. Taste the stew and adjust seasoning if needed, adding chili or extra taco seasoning for heat or flavor.
- Serve: Ladle the Tex Mex chicken stew into bowls and serve hot, accompanied by rice, tortilla chips, or crusty bread for a complete meal.
Notes
- Add chili or cayenne pepper if you prefer a spicier stew.
- Leftover stew works great as a filling for tacos or wraps the next day.
- You can substitute chicken thighs for extra juiciness and flavor.
- For a vegetarian version, replace chicken with extra beans or tofu and use vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
