How to Prepare Perfect Mexican Chicken Stew

Mexican Chicken Stew. Add tomatoes, chicken, Worcestershire, and stock. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Close and lock the lid of the Instant Pot.

Continue cooking, stirring often until onion is soft. Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Heat the oil in a medium saucepan. You can cook Mexican Chicken Stew using 21 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mexican Chicken Stew

1. You need of low sodium organic chicken broth.
2. You need of boneless skinless organic chicken tenders.
3. You need of medium yellow onions.
4. Prepare of large green bell pepper.
5. It's of Tblsp minced garlic.
6. You need of Tblsp chili powder.
7. You need of Tblsp Turkish cumin seeds.
8. You need of oregano.
9. Prepare of Tblsp cumin powder.
10. Prepare of garlic powder.
11. You need of cayenne pepper.
12. Prepare of dried japonés.
13. You need of dried árbol peppers.
14. You need of can diced tomatoes no salt added.
15. It's of can Mexican style hominy.
16. Prepare of medium gold potatos.
17. Prepare of bay leaves.
18. Prepare of Tblsp olive oil divided.
19. You need of Tblsp cornstarch.
20. Prepare of sugar.
21. You need of salt and pepper.

Stir in the sugar, chipotle paste and tomatoes. This healthy crockpot Mexican chicken stew is inspired by tortilla soup. Packed full of delicious Mexican flavors and super simple to prepare, you'll love how easy it is to make this stew recipe in your slow cooker or Instant Pot! Home » Main Meals Recipes » Stews and Casseroles » Mexican Chicken Stew: A Great Midweek Meal!.

Mexican Chicken Stew instructions

1. In a large bowl, add chicken broth and wisk in cornstarch..
2. Clean potatoes and poke with a fork..
3. Microwave potatoes on high for 6 minutes. Remove and cut into cubes..
4. Chop onions and bell peppers..
5. Cut chicken into 1 inch cubes and season with cumin powder, garlic powder, salt and pepper..
6. Heat 1 1/2 tablespoons of olive oil in a large stock pot..
7. Add chicken and cook until browned on the edges, but still pink inside. Remove from pan and set aside..
8. Add remaining oil and sauté onions and bell peppers for five minutes..
9. Add remaining spices, garlic, peppers and sauté for an additional 2 minutes..
10. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes..

Mexican Chicken Stew: A Great Midweek Meal! The resulting Mexican Chicken Stew appears like it could have taken substantial elbow grease to pull off, but we home cooks know what really went down. Despite the ease, this hearty and warming stew is built with real, wholesome goodness. Just good ol' fashioned herbs, tomatoes, chicken, and any nutritious add-ins your palate craves. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.