Mexi-Chicken Stew

READY IN: 1hr 5mins
Recipe by Missy Wright

I watched my mother throw together a 'end of summer stew' when I was younger. This is a variation of it. It uses things you would not normally thing would go together, but this ends up delicious. Play with it a little. Add shrimp and celery if you like.

Top Review by Mary Weber

I served this over white rice with mexican cornbread. DH had three helpings! The corn I used was shoepeg, it made a nice crunchy texture. We had left overs the next day, once all the flavors settled in, it was even better than before! I will be making this again soon. Thank you!

Ingredients Nutrition


  1. In a large sauce pan, cook onion, pepper and garlic in olive oil until tender.
  2. Mix in chicken, sit until all chicken is white (does not have to be cooked through) Add broth, both cans of corn, tomatoes with chilies and seasoning.
  3. Bring to a boil then simmer for 45 minutes to an hour.
  4. Serve over rice and with corn bread.

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