• Prep Time: 10 mins
  • Cooking Time: 45 mins
  • Serves: 4

Mexican Chicken Stew Recipe

  • Recipe Submitted by on

 Ingredients List

  • 2 tablespoons canola oil
  • 2-1/2 pounds boneless chicken thighs
  • 1 onion, cut in half then into quarters
  • 3 cloves garlic, minced
  • 1 14-1/2 ounce can diced tomatoes
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 tablespoon dried oregano
  • 3-4 red potatoes, cut into quarters
  • 3 carrots, peeled and cut in 1 inch pieces
  • 2 ears of corn, shucked and cut into 1-inch pieces
  • 1 zucchini, cut in slices
  • 1/4 head green cabbage, cored and cut into chunks
  • 1/4 cup fresh cilantro
  • freshly ground black pepper to taste


Heat the oil in a large Dutch oven (Le Creuset) over medium high heat. Add the chicken and cook on each side for about 3 minutes each or until each side has browned.
Add the onion and garlic and cook for another 3 to 4 minutes.
Add the canned tomatoes, chicken broth, oregano and bay leaf. Bring to a boil and reduce to a simmer. Cover and cook for 30 minutes.
Add the potatoes, carrots and corn and cook for another 15 minutes.
Add the zucchini and cabbage and cook for another 15 minutes.
Add a few heaping spoonfuls of Spanish rice to each bowl then ladle the soup into the bowls.
Serve with chopped green onion, cilantro sprigs, lime wedges and warm tortillas.

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