B’s Tex-Mex Chicken Stew

This chicken stew, y’all, is now probably our very favorite soup B cooks. It is so, so, so good, and right on time for the week of Cinco de Mayo! Great with sour cream, cheese on top, chips to dip. or just the way it is!

B’s Tex-Mex Chicken Stew



Prep time


Cooking time




  • 2 to 2 1/2 pounds of chicken breast

  • 1 yellow onion chopped

  • 1 bell pepper (red or green… or both!)

  • 2 cloves garlic minced

  • 1 tablespoon ground cumin

  • 1 tablespoon oregano leaves

  • 1 tablespoon chili powder

  • 1 tablespoon smoked paprika

  • 1 teaspoon salt

  • 2 cans black beans (15 oz. drained)

  • 1 can mexi-corn (11 oz. – do not drain)

  • 1 can diced tomatoes (15 oz.)

  • 1 jar of salsa (we use Pace)

  • 6 cups of chicken broth

  • The ever-handy olive oil!


  • Preheat oven to 350.
  • Coat chicken breasts in olive oil (or your favorite oil) and bake for 25 minutes. Remove and let cool. Once it’s cooled, chop it up or shred if you prefer.
  • Put your chopped onions and peppers in a little olive oil in a pot and saute for about 5 minutes or until the onions start to be translucent.
  • Add chopped garlic and continue to saute for another 2 minutes. Smelling good???
  • Add in chopped chicken and mix together.
  • Add all your spices and stir again.
  • Add your vegetables and broth.
  • Stir and bring to a boil and then reduce heat to let it simmer for approximately 1 1/2 hours.


  • You can also sprinkle a few jalapenos on top for some extra crunch and flavor!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *