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ONE POT MEXICAN CHICKEN STEW

By Olivia Adriance

on Apr 16, 2025

Chicken, canned beans, salsa, and bone broth are the base for a hearty, simple stew. Top with your favorite toppings like sliced avocado, lime, and cilantro for a little something extra. 

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Everyone needs a recipe to throw together when they don’t actually feel like cooking.

We all want easy recipes that you and your family will love but doesn’t require that much time or effort. This One Pot Mexican Chicken Stew is just that – simple, convenient, and (of course) delicious! 

This meal leans heavily on pantry staples, so it doesn’t require you go to the grocery store.

I always have canned beans on hand as an easy protein option. Lots of spices like cumin, paprika, garlic powder, and a jar of salsa amp up the flavor even more. Oh, and since this recipe requires only four main steps, it’s fuss-free and low-lift. 

The next time you’re scrambling to come up with a quick and healthy weeknight meal, make this. I promise it’ll become a family favorite and probably be a go-to recipe in your house too. Enjoy! 

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Ingredients for Quick and Easy Mexican Style Chicken Stew

If Taco Tuesday is a thing in your household, then you likely already have all of these ingredients in your cupboards, fridge, and freezer. Here’s what you’ll need to get this stew on the table rapido! 

• Chicken: Boneless and skinless chicken thighs are super juicy and quick-cooking too. Cut them up into bite-sized pieces to ensure they cook evenly. If you have a rotisserie chicken, that would make this dish even quicker to make. Just add the shredded chicken at the end to warm it up. 
• Broth: Chicken bone broth is nutrient-dense and packed with minerals and vitamins. I used @roliroti chicken bone broth. 
• Salsa: Chunky red salsa is always in my cupboard. I like the @latejulyorganic brand. 

• Beans: Great Northern white beans are my go-to here, but really any type of canned bean will work. Be sure to rinse and drain before using. 
• Corn: A bag of frozen corn is a simple addition that elevates the Mexican vibe.   
• Spices: I like to make my own spice blend using cumin, paprika, oregano, garlic, and onion powder. In a pinch, a taco seasoning would also work well here, such as the one from @sietefoods. 
• Garnishes: A few lime wedges, a handful of chopped cilantro, and some sliced avocado are all you need in terms of garnishes. Simple but extra tasty. 

How to Make Mexican-Style Chicken Stew

To start, heat 2 tablespoons of avocado oil in a Dutch oven or soup pot over medium-high heat. 

Sear the chicken pieces on two sides for 2 to 3 minutes per side. Once the chicken is seared, remove it from the Dutch oven and set aside. Note that the chicken won’t be fully cooked at this point.

Lower the heat in the Dutch oven to medium, add remaining avocado oil, and add onions and cook for 3 to 4 minutes until translucent.

Add garlic and spices and cook until fragrant, 1 to 2 minutes, stirring frequently.

Add the jarred salsa, bone broth, and rinsed and drained beans and bring to a boil.

Return the chicken to the pot. Reduce the heat to a simmer, cover, and simmer for 25 minutes.

Add the corn and lime juice and simmer, uncovered, for a minute or so. Serve the stew with slices of avocado, fresh lime, and cilantro. Enjoy!

More Hearty Stew Recipes:

• Anti-Inflammatory Turmeric Chicken Stew
• Cozy Classic Beef Stew
• Rustic Style Chicken Soup
• Chuck Roast Chili

ONE POT MEXICAN CHICKEN STEW

By Olivia Adriance

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Servings: 4

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Mexican Chicken Stew is a low-lift, nutritious, protein-packed recipe that doesn’t require a lot of ingredients and even less mental capacity to throw together. This meal is made with pantry and freezer staples.

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Ingredients 

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Chicken Stew:

• ▢ 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 3 tablespoons avocado oil
• ▢ 1 yellow onion, sliced thin
• ▢ 2 cloves garlic, minced
• ▢ 2 cups chicken bone broth (or stock)
• ▢ (1) 12-16 ounce jar chunky red salsa
• ▢ 2 cans white beans, rinsed and drained
• ▢ 2 cups fresh or frozen corn
• ▢ ¼ cup fresh lime juice

Spice Blend:

• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon dried oregano
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder

For Serving:

• ▢ Lime wedges
• ▢ Cilantro
• ▢ Sliced avocado

Instructions 

• Heat 2 tablespoons of avocado oil in a Dutch oven or soup pot over medium-high heat.
• Sear the chicken on two sides for 2 to 3 minutes per side. Once the chicken is seared, remove it from the Dutch oven and set aside. Note that the chicken won’t be fully cooked at this point.
• Lower the heat in the Dutch oven to medium, add remaining avocado oil, and add onions and cook for 3 to 4 minutes until translucent. Add garlic and spices and cook until fragrant, 1 to 2 minutes, stirring frequently.
• Add the jarred salsa, bone broth, and beans and bring to a boil. Return the chicken to the pot. Reduce the heat to a simmer, cover, and simmer for 25 minutes.
• Add the corn and lime juice and simmer, uncovered, for a minute or so.
• Serve the stew with slices of avocado, fresh lime, and cilantro. Enjoy!

Notes

This is a great meal-prep meal. Let the stew cool before putting it in the fridge for later in the week or in the freezer for 2 to 3 months. Your future self will thank you!

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