Mexican Chicken Lime Stew Recipe

Name: Mexican Chicken Lime Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb.) chicken, cut up; 1 (13 3/4 or 14 1/2 oz.) can chicken broth; 6 c. water; 1 c. chopped onions; 3 whole garlic cloves; 1 tsp. salt, divided; 1/2 tsp. red pepper flakes; 1 (14 oz.) can whole tomatoes, chopped; 1/2 c. minced onion; 1/4 c. chopped green chilies; 1/4 tsp. chili powder; 1 lime, halved, plus squeezed juice; 1 (10 oz.) pkg. frozen whole kernel corn; 1 c. cooked rice; lime slices (for garnish); 1/4 c. chopped fresh cilantro (for garnish)

Servings: persons

1 (3 lb.) chicken, cut up
1 (13 3/4 or 14 1/2 oz.) can chicken broth
6 c. water
1 c. chopped onions
3 whole garlic cloves
1 tsp. salt, divided
1/2 tsp. red pepper flakes
1 (14 oz.) can whole tomatoes, chopped
1/2 c. minced onion
1/4 c. chopped green chilies
1/4 tsp. chili powder
1 lime, halved, plus squeezed juice
1 (10 oz.) pkg. frozen whole kernel corn
1 c. cooked rice
lime slices (for garnish)
1/4 c. chopped fresh cilantro (for garnish)

1
Combine the chicken, chicken broth, water, onions, garlic, 1/2 teaspoon of the salt and red pepper flakes in a Dutch oven.
2
Bring just to a boil.
3
Reduce heat and simmer gently for 45 minutes. Drain, reserving broth and chicken separately.
4
Remove meat from bones and dice; cover and refrigerate.
5
Freeze soup for 1 hour or refrigerate overnight.
6
Skim fat.
7
Combine the chicken broth, tomatoes, onion, green chilies, remaining 1/2 teaspoon salt and chili powder in a Dutch oven.
8
Bring to a boil.
9
Reduce heat and simmer 10 minutes.
10
Add the lime halves and juice, corn, rice and chicken to Dutch oven.
11
Simmer for 5 minutes.
12
Remove lime.
13
Serve with cooked rice.
14
Garnish with lime slices and cilantro.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3 lb.) chicken, cut up, 1 (13 3/4 or 14 1/2 oz.) can chicken broth, 6 c. water, 1 c. chopped onions, and more.

Yes, Mexican Chicken Lime Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken Lime Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions