Crockpot Mexican Chicken Stew (+ Instant Pot)
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Sweet Peas and Saffron · by Annie Holmes★ 4.8 (12)

Crockpot Mexican Chicken Stew (+ Instant Pot)

NUTRITION · PER SERVING495M COOK
CAL 20%·PRO 63%
CARBS 31G31% OF CAL
7G FIBER0G ADDED0G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 19G41% OF CAL
4G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooker Mexican chicken stew inspired by tortilla soup with beans, corn, and chilies. Topped with cheese, avocado, and crispy tortilla chips, it's warm and satisfying.

mainmexicansoupchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 lbs chicken thighs ((boneless & skinless; roughly 8 small thighs))
  • 2 carrots ((peeled and sliced))
  • 1 medium onion ((diced))
  • 1 bell pepper ((diced))
  • 11.5 oz can of corn ((341 mL; drained; roughly 1 cup))
  • 15 oz can black beans ((or 540mL; drained & rinsed))
  • 4.3 oz can of green chiles ((127 mL))
  • 3/4 cup salsa ((chunky recommended))
  • 1 1/2 cups chicken stock
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 lime ((juiced))
  • shredded cheddar cheese
  • avocado
  • Greek yogurt (or sour cream)
  • tortilla chips
  • lime wedges
PREP
15M
SODIUM
818MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.