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Easy Mexican Chicken Stew
This Easy Mexican Chicken Stew is quick, hearty, and flavorful. It's a favorite for busy nights, and tastes amazing. Store-bought rotisserie chicken imparts great flavor, but you can boil your own chicken to shred as well.
👥 6 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 7 min🔥 Cook: 15 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Saute
2
In a large, heavy pot, heat up about 4-5 TB olive oil. Sauté onions and garlic just until soft and translucent. Add oregano and cumin and cook another minute.
olive oilonion (roughly chopped)1garlic (roughly chopped)6 clovesdried oregano2 tablespoonsdried cumin2 teaspoons
3
Add tomatoes with juices, Worcestershire, and chicken stock. Bring to a boil, and immediately lower to a simmer. Cover and simmer for ⏱️ 15 minutes.
diced tomatoes (with juices)28 ozchicken stock (32 oz, good quality)4 cups
4
Add juice of half the lime. Add shredded, cooked chicken. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.
lime1
5
Cut Avocado
large avocado (semi-firm )1
6
Just before serving, cube the avocado and gently stir into stew. Serve warm, garnished with cilantro leaves.
large avocado (semi-firm )1fresh cilantro
Nutrition Facts
calories
249 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
575 mg
protein Content
26 g
trans Fat Content
0.03 g
cholesterol Content
67 mg
carbohydrate Content
17 g
saturated Fat Content
2 g
unsaturated Fat Content
6 g
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