Mexican Confetti Chicken Stew

Bursting with vibrant colors, bold flavors, and wholesome ingredients, Mexican Confetti Chicken Stew is a hearty one-pot wonder that’s as comforting as it is nutritious. Tender, golden-seared chicken thighs are simmered with sweet bell peppers, earthy spices like chili powder and cumin, and the tangy kick of diced tomatoes with green chilies. A medley of black beans, corn, and fresh cilantro adds a “confetti” of texture and flavor, while a squeeze of lime juice brightens every bite. This easy-to-make stew, ready in just an hour, is perfect for family dinners or meal prep, offering warmth and zest in every spoonful. Garnish with creamy avocado, shredded cheese, or a dollop of sour cream for the ultimate finishing touch. This recipe for Mexican chicken stew is as vibrant as its name suggests—healthy, satisfying, and sure to impress!

Nutriscore Rating: 77/100

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 large yellow onion, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 medium carrot, peeled and diced
• 3 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 14.5 oz canned diced tomatoes with green chilies
• 4 cups low-sodium chicken broth
• 1 cup frozen corn
• 1 cup cooked black beans, drained and rinsed
• 0.25 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tsp salt
• 0.5 tsp black pepper
• 0 optional toppings: avocado, shredded cheese, sour cream

Directions

Step 1

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

Step 2

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

Step 3

In the same pot, add the diced onion, bell peppers, and carrot. Sauté for 6-8 minutes until the vegetables are softened.

Step 4

Add the minced garlic, chili powder, cumin, smoked paprika, and oregano to the pot. Stir and cook for 1 minute until fragrant.

Step 5

Return the seared chicken to the pot. Add the canned diced tomatoes with green chilies and chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25 minutes.

Step 6

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

Step 7

Stir in the frozen corn, black beans, and fresh cilantro. Simmer for an additional 5 minutes to heat through.

Step 8

Stir in the lime juice, salt, and black pepper. Adjust seasoning as needed.

Step 9

Serve hot in bowls and garnish with optional toppings like avocado slices, shredded cheese, or a dollop of sour cream.

Nutrition Facts

Serving size	2994.3 grams (2994.3g)

Amount per serving	% Daily Value*
Calories	2011

Total Fat 93.20g	119%
Saturated Fat 19.90g	99%
Polyunsaturated Fat 2.70g
Cholesterol 567mg	189%
Sodium 3974mg	173%
Total Carbohydrate 145.70g	53%
Dietary Fiber 44.20g	158%
Total Sugars 41.20g
Protein 156.60g	313%

Vitamin D 32IU	159%
Calcium 352mg	27%
Iron 17mg	93%
Potassium 4216mg	90%

*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: 41.0%

Protein: 30.6%

Carbs: 28.5%