Rustic Mexican Stew

Rustic Mexican Stew

4 Reviews
From the EatingWell Kitchen

A fiesta-in-a-bowl, this stew gets vibrant colors and flavor from scallions, carrots, jalapenos, tomatoes, cilantro and a whole ear of corn. Top it with diced avocado, hot sauce or salsa.

Ingredients 2 servings

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  • 3 teaspoons extra-virgin olive oil, divided
  • 2 boneless, skinless chicken thighs, trimmed of fat
  • 4 cloves garlic, minced
  • 2 scallions, sliced, white and green parts divided
  • 1 carrot, peeled and sliced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons ground cumin
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 plum tomatoes, diced
  • 1 ear of corn, husked and cut into 4 pieces
  • 1 tablespoon lime juice
  • 2 tablespoons finely chopped fresh cilantro


  • Active

  • Ready In

  1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
  2. Add the remaining 1 teaspoon oil, garlic, scallion whites, carrot, jalapeno, salt and pepper to the pot and stir to combine. Cover, reduce heat to medium-low and cook until the vegetables begin to soften, 1 to 2 minutes. Uncover, add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add broth, tomatoes, corn and the cooked chicken; increase heat to medium-high and bring to a simmer, stirring occasionally. Cover, reduce heat to maintain a slow simmer and cook until the vegetables are tender, 5 to 7 minutes. Remove from the heat and stir in scallion greens, lime juice and cilantro.
  • Make Ahead Tip: Add all the ingredients except the cilantro. Cover and refrigerate for up to 3 days. Reheat; stir in cilantro before serving.

Nutrition information

  • Per serving: 276 calories; 14 g fat(3 g sat); 4 g fiber; 21 g carbohydrates; 20 g protein; 59 mcg folate; 50 mg cholesterol; 8 g sugars; 0 g added sugars; 6047 IU vitamin A; 30 mg vitamin C; 62 mg calcium; 3 mg iron; 830 mg sodium; 752 mg potassium
  • Carbohydrate Servings: 1 1/2

Reviews 4

November 17, 2011
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By: EatingWell User
Wonderful I have made this recipe numerous times and it always turns out great. I usually leave out the jalapeno because I'm not a fan of spicy food. I also use canned corn, and sometimes omit the Lime if I dont have it on hand. I usually shred some cheese for the top and add extra cilanto as well. This dish never disapoints no matter how you change it up. LOVE IT!!!! Pros: Quick, Easy and Flavorful
September 22, 2009
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By: EatingWell User
Delicious and flavorful--i made it vegetarian by using pink beans instead of chicken. also added a sliced zucchini and cut the corn off the cob and used a red onion instead of scallions. Anonymous, VT
September 22, 2009
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By: EatingWell User
Great, easy-to-make stew. I didn't have any jalepeno in the kitchen so I put in a little cayenne pepper. Satisfying for my tastebuds. Anonymous, WA
September 22, 2009
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By: EatingWell User
This was delicious although I had to make some modifications. I doubled the recipe, substituted frozen kernels for the corn-on-the-cob and served it over brown rice since there was a lot of liquid. My husband and son rated it a keeper. The carrots add smoothness and sweetness to the flavor. I have one serving left over for lunch tomorrow - perfect! Anonymous, Potomac, MD

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