Addictive Mexican Stew
photo by teresas
- Ready In:
- 1 cup diced onion
- 1 -2 garlic clove, finely chopped
- 1 tablespoon olive oil
- 3 cups cooked chicken or 3 cups cooked turkey, diced or shredded
- 1 (1 1/4 ounce) package taco seasoning mix
- 2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
- 1 (15 ounce) can black beans or (15 ounce) can kidney beans, drained
- 1 (8 3/4 ounce) can whole kernel corn, drained
- 1 (4 ounce) can diced green chilies, drained
- 1 cup chicken broth
- 1⁄2 tablespoon cornstarch
- Cook onion and garlic in oil in large saucepan until tender.
- Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies.
- Blend broth and cornstarch; add to saucepan.
- Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally.
- Serve with cornbread for a hearty meal.
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Excellent! I just finished making this and it is addictive!! I made a couple of minor adjustments simply because you do what you have to do… I used Rotel instead of green chiles, I didn’t have those on hand. I used a whole 14.5 ounce can of chicken broth because I hate left over stock (I always forget I have it in the freezer and someone will throw it out). The had to cook up the chicken in the soup pot first with salt, pepper and other spices, then added the onions and garlic. Once that was fully cooked I added the rest. Very yummy and really easy to make!!! The Rotel adds a nice zing to it if you like that!! Thanks for sharing!!!
This was a very tasty and hearty meal. My husband and I really enjoyed this recipe. To save time I used canned chicken and used the broth from the canned chicken. I added additional broth to the mixture due to personal preferences and since the soup was so hearty. We added cheese and sour cream to our individual bowls. Thank you for this recipe!
Instant favorite! Super easy, one-pot meal. Tastes even better on the second day. Freezes very well. Very adaptable recipe. Easily BOOST THE FLAVOR by toasting frozen corn kernals, caramelizing the onions and browning bite-sized pieces of raw chicken breast in the pot before adding all other ingredients. I have made this recipes many times and we like it best with chicken because it has a lighter and fresher taste (than with turkey or beef). I usually add 1 can each of red or white kidney beans, romano beans, and black beans. Green chilies are totally optional; just add a dash of hot sauce for some zing. If you require GLUTEN-FREE and/or LOW SODIUM OPTIONS, you can easily make your own taco seasoning. (Packaged taco seasonings usually contain wheat and have a very high sodium content. Most cooks will have all ingredients to make taco seasoning in their pantry: 1 Tbsp chili pwdr, 1/4 tsp garlic pwdr, 1/4 tsp onion pwdr, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano, 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 tsp salt (or less), 1/2 tsp black pepper.
I LOVED this recipe. I made it exactly as is although I did add extra chicken broth to make it a little more soupy. This is a wonderful "base" for possible stews of all kinds. The variations are endless. It is more tomato-y than Mexican in my opinion but EASILY you can add spices of all kinds and it is delicious...which is what makes it so great. It's a basic soup to work from according to your preference...and it is delicious as is! Definitely try this if you love soups and stews as comfort foods. Cheap, economical, easy to make and takes less than 30 minutes.
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I had to make a few minor changes to the recipe to avoid a trip to the store. I used leftover turkey. I also used a large can of crushed tomatoes and a can of Rotel instead of 2 cans of diced tomatoes and 4 ounce can of diced chilies. My can of corn was also larger than called for but I drained it and put the whole can in anyway. My stew was very thick (probably due to the crushed tomatoes) so I put in the whole can of chicken broth and left out the corn starch. It still turned out fantastic. I didn't have any because I don't eat turkey, but the rest of the family gave it 5 stars!
Love this recipe! So easy and so good! I cut the recipe in half and used my 3-qt. crockpot- just put everything in on high for 6 hours. I used home frozen corn (thawed, drained) and refried beans instead of black beans, which added great flavor and thickened the stew. So I omitted the cornstarch. The two of us ate all of it for dinner, with cornbread!
This was wonderful. I followed the recipe almost exactaly. The only changes I made were that instead of oil I used a some chicken drippings, and a little cumin, and a bay leaf, and i had to add 2 more cups of chicken stock. I served it with cheese quesidillias. It was really good and really easy to make. Perfect for a busy night. Even my husband, who says he's just not that into soups, really liked it! Thank you for posting.
My whole family, including my grown daughters, would give this recipe 100 stars if we could. It is just wonderful! We prepared it as written for a long time, but then tried using 2 lbs Italian Sausage instead of the chicken. WOW! You have got to try this dish with the sausage! Other than that the only tinkering we have found could possible improve That Girls recipe to suit our tastes is using taco seasoning 66591 (because we hate the additives in the expensive packets). You might have to thicken the juice with a little cornstarch if you mix your own taco seasoning. And special select white shoepeg corn added at the last possible moment so that it still has some crunch is wonderful. What a great recipe. Yummm.
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I love to find recipes that are addictive and yet healthy at the same time. I am a SAHM and I am always looking for easy and yummy recipes to cook. My mother's side of the family is lebanese, so I cook quite a bit of middle eastern foods. When I rate foods, I only give five stars to foods that taste addictive, are healthy and look attractive and appealling.