Description
A hearty and flavorful Chicken Enchilada Stew packed with tender shredded chicken, beans, corn, and bold Mexican spices all simmered in a rich enchilada sauce for the ultimate cozy, one-pot comfort meal.
Ingredients
1 tbsp olive oil
1 lb boneless, skinless chicken breasts
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped cilantro
Juice of 1 lime
Optional toppings: shredded cheese, avocado, sour cream, tortilla strips
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and bell pepper; sauté until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add chicken breasts, chicken broth, enchilada sauce, diced tomatoes, beans, corn, and all seasonings.
5. Bring to a boil, then reduce heat to low and cover.
6. Simmer for 25–30 minutes, until chicken is tender and fully cooked.
7. Remove chicken and shred with two forks, then return it to the pot.
8. Stir in lime juice and chopped cilantro.
9. Serve hot with your favorite toppings like cheese, avocado, or tortilla strips.
Notes
For a thicker stew, simmer uncovered for an additional 10 minutes.
Use rotisserie chicken to cut down cooking time.
Add a diced jalapeño for extra heat or a splash of cream for richness.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Stew
- Method: One Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken enchilada stew, one pot meal, Mexican soup, spicy chicken stew, enchilada soup