Need a dinner to throw in the pot and walk away? This is it! Just let your chicken boil, pour your cans in and chop a few onions and peppers. I love this stew because it’s a lot like chicken tortilla soup but with a little twist of the southwest flair.

Southwest Chicken Stew

A stew that everyone will love. Corn, kidney beans, green chilies and so much more.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 38 minutes
Course dinner, lunch
Cuisine American, Mexican
Servings 8
Calories 286 kcal


  • 2.5 lbs boneless chicken breast or tenders
  • 1 jalapeño chopped
  • 1 tbsp minced garlic
  • 10 cups chicken broth
  • 15 oz canned corn
  • 8 oz green chiles
  • 20 oz diced tomatoes with green chiles
  • 15.5 oz kidney beans
  • 3 limes
  • 1 tbsp salt
  • 1 cup cilantro


  • avocado optional
  • sour cream optional
  • jalapenos optional


  • In a large stockpot add garlic, jalapenos and red onion. Stir for about 2-3 minutes until softened.
  • Pour broth into pot and add in chicken. Bring to a boil and let cook for about 15 minutes.
  • Remove chicken from pot at shred. Use hand mixer or stand mixer for a quick shortcut.
  • Stir in corn, kidney beans, green chilis and diced tomatoes. Cook for another 20 minutes.
  • Add in juice from limes, salt and cilantro. Serve immediately with optional toppings and enjoy.


Calories: 286kcalCarbohydrates: 23gProtein: 36gFat: 6g
Keyword chicken, soup, southwestern, stew
Tried this recipe?Let us know how it was!

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