New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.


50 m servings 187 cals
Original recipe yields 9 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • 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.


  • 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


Read all reviews 4
Most helpful
Most positive
Least positive

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...