Mexican Chicken Gumbo

Dive into a bowl of hearty comfort with this Mexican Chicken Gumbo, a vibrant fusion of zesty Mexican flavors and classic gumbo comfort. Tender, seasoned chicken thighs are simmered with aromatic vegetables, zippy jalapeño, and a medley of warm spices like smoked paprika, cumin, and chili powder for a rich, smoky broth. Bursting with wholesome ingredients like black beans, sweet corn, and okra, this one-pot wonder combines bold seasoning with nourishing textures to create a dish that's both satisfying and nutrient-packed. A squeeze of fresh lime and a sprinkle of cilantro add a refreshing, tangy finish, while a scoop of white rice transforms it into a full, soul-warming meal. Perfect for weeknight dinners or a crowd-pleasing centerpiece, this recipe delivers big flavor in just an hour.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 jalapeño pepper, diced
• 14.5 oz canned diced tomatoes, with juices
• 4 cups chicken broth
• 1 cup corn kernels (frozen or fresh)
• 1 cup black beans, drained and rinsed
• 1 cup okra, sliced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 bay leaf
• 1 lime, juiced
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh cilantro, chopped (for garnish)
• 2 cups cooked white rice (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with salt and black pepper, then add them to the pot. Sear the chicken for 3-4 minutes on each side until golden brown. Remove the chicken and set it aside.

Step 3

In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.

Step 4

Stir in the minced garlic and jalapeño. Cook for 1-2 minutes until fragrant.

Step 5

Add the ground cumin, smoked paprika, chili powder, and dried oregano to the pot. Cook for another minute to toast the spices.

Step 6

Pour in the canned diced tomatoes (with juices) and chicken broth. Stir to combine.

Step 7

Return the seared chicken thighs to the pot along with the bay leaf. Bring the mixture to a simmer.

Step 8

Cover and cook for 20 minutes until the chicken is tender and cooked through.

Step 9

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 10

Add the corn, black beans, and okra to the gumbo. Simmer for an additional 10 minutes until the vegetables are tender.

Step 11

Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.

Step 12

Serve the gumbo hot, garnished with fresh cilantro. Optionally, serve with a scoop of cooked white rice.

Nutrition Facts

Serving size	3415.2 grams (3415.2g)

Amount per serving	% Daily Value*
Calories	2107

Total Fat 63.40g	81%
Saturated Fat 13.80g	69%
Polyunsaturated Fat 2.70g
Cholesterol 385mg	128%
Sodium 4801mg	209%
Total Carbohydrate 271.60g	99%
Dietary Fiber 43.80g	156%
Total Sugars 45.00g
Protein 128.40g	257%

Vitamin D 0IU	0%
Calcium 672mg	52%
Iron 24mg	131%
Potassium 5468mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 23.7%

Carbs: 50.1%