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Mexican Chicken Stew

"A quick and satisfying soup with chicken, corn, and Mexican seasonings. Chuck Allen of Cathedral City, California, serves this soup for family fiesta dinners."
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Ingredients

50 m servings 187 cals
Original recipe yields 9 servings

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Directions

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  • Ready In

  1. Peel onion and cut lengthwise into thin slivers. Peel and chop garlic. In a 6- to 8-quart pan over medium-high heat, stir onion, garlic, and oil until onion is limp, about 5 minutes. Add chili powder, cumin, and cinnamon; stir until spices are fragrant, about 1 minute.
  2. Add broth, tomatoes (including juice), zucchini, corn, jalapenos, and oregano. Bring to a boil over high heat. Cover pan, reduce heat, and simmer for 5 minutes.
  3. Meanwhile, rinse chicken and cut into 1/2-inch pieces. Add chicken to broth mixture. Return to a boil over high heat; cover pan, reduce heat, and simmer until chicken is white in center (cut to test), 2 to 3 minutes.
  4. Ladle into soup bowls. Add salt, pepper, and cheese to taste.

Footnotes

  • Reprinted with permission of Sunset® magazine. All rights reserved.

Nutrition Facts


Per Serving: 187 calories; 2.5 g fat; 14.9 g carbohydrates; 27.2 g protein; 46 mg cholesterol; 623 mg sodium. Full nutrition

Reviews

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I followed this recipe pretty much exactly, making only the following changes: I used a little less than 7 cups broth (my pot wouldn't fit any more than 6), only about 1 pound chicken pieces, mo...

This is good if you want something a little different---the seasoning is different than your usual fare. I forgot to buy zuchini, so I threw in some rice and it was pretty good.

Very good, I didn't change much but would add less cinnamon next time.

This was really tasty. I don't make any changes to the ingredients, but reduced the amount of broth and the amount of chicken slightly. I served this over polenta slices. I think it tasted bette...