Quick Mexican Stew Recipe

Name: Quick Mexican Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 boneless skinless chicken breasts, cut into 1-inch cubes; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 garlic cloves, minced; 2 tablespoons olive oil; 2 (15 ounce) cans diced tomatoes; 1 (15 ounce) can pinto beans, in sauce; 1 cup salsa; 1 teaspoon chili powder; avocado, diced; green onion, chopped; sour cream; cheddar cheese, grated

Servings: persons

4 boneless skinless chicken breasts, cut into 1-inch cubes
1 green bell pepper, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can pinto beans, in sauce
1 cup salsa
1 teaspoon chili powder
avocado, diced
green onion, chopped
sour cream
cheddar cheese, grated

1
In a large saute pan, or soup pot, saute the chicken, peppers and the garlic in the olive oil until the chicken is done.
2
Do this on medium high and keep cooking until the chicken has no more pink remaining in the middle.
3
Stir often.
4
Add remaining ingredients (minus garnishes) and bring to a simmer.
5
Simmer on medium for about 30 minutes or until it's as thick as you'd like it.
6
Serve in soup bowls.
7
Garnish by putting on a layer of grated cheddar, a scattering of diced avocado, a few chopped green onion pieces and a dollop of sour cream right in the middle.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, cut into 1-inch cubes, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 2 garlic cloves, minced, and more.

Yes, Quick Mexican 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.

Quick Mexican Stew

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